Baked
Our 7 Ultimate Cheesecake Recipes

These corn shortcakes pair well with any berries or nuts you find at your local farmer’s market! To whip up the cream faster and higher, use not only cold cream, but also a cold bowl and a whisk. Place them in the freezer for about 10 minutes before starting. Find more farmers market baking inspiration in our July/August 2024 issue.

Berry and sweet corn tart

For 12 shortcakes

Sweets:

  • cups (406 grams) all purpose flour
  • 1 cup (150 grams) plain yellow corn flour
  • ¼ cup (50 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  • 1 table spoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • ¾ cup (170 grams) cold unsalted butter, cubed
  • ¾ cup (120 grams) fresh sweet corn kernels
  • cups (360 grams) cold whole buttermilk
  • 1 large egg (50 grams)
  • 1 table spoon (15 grams) water

Berries:

  • 3 cups assorted fresh berries
  • ¼ cup (50 grams) granulated sugar

Whipped Cream:

  • cups (360 grams) cold whipping cream
  • 3 spoons (63 grams) honey
  • ½ teaspoon (2 grams) vanilla extract
  • Preheat oven to 400°F (200°C). Line rimmed baking sheets with parchment paper.

  • For the shortcakes: In a large bowl, whisk together the flour, cornmeal, ¼ cup (50 grams) sugar, baking powder, and salt. Using a pastry blender or your hands, cut in the cold butter until the mixture is crumbly and resembles coarse meal. Stir in the corn. Make a well in the center and gradually add the cold buttermilk, mixing just until the dry ingredients are moistened.

  • Turn out the dough and knead gently 4 or 5 times until thoroughly combined. Roll out the dough until it is 1 inch thick. Using a 2½-inch round cutter, cut out 12 circles, without twisting the cutter, gently rolling the scraps if necessary. Arrange 2 inches apart on the prepared baking sheets.

  • In a small bowl, whisk together the egg and 1 tablespoon (15 grams) water; brush lightly over the dough. Sprinkle the remaining 2 tablespoons (24 grams) sugar over the dough.

  • Bake until golden brown, 15 to 17 minutes. Let cool on baking sheets for 10 minutes. Remove from baking sheets and let cool completely on wire rack.

  • For the berries: In a medium bowl, stir together the berries and sugar. Cover and let sit, stirring occasionally, for 30 minutes to 1 hour, or refrigerate in an airtight container for up to 2 days.

  • For the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, beat the chilled cream, honey, and vanilla on medium-high speed until medium-firm peaks form, 3 to 4 minutes.

  • Cut the cookies in half; garnish with whipped cream, berry mixture and top half of the cookies. Serve immediately.

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