Almond Shortcakes with Strawberries
Adapted from Everyday Food
1 pound of strawberries
1 cup of flour, sifted
1 cup of cornmeal
3/4 cup sliced almonds
1 cup of white sugar
1 stick of butter, melted
2 tsps vanilla extract
3/4 cup of heavy cream
1/4 tsp salt
1. Make shortcakes. Preheat oven to 350º. Butter and flour 9-cup muffin tins. Set aside.
2. In a large glass bowl, combine flour, cornmeal, almonds, eggs, butter, vanilla and salt. Mix until it looks like batter. Divide batter evenly among muffin tins. Bake until golden brown or until an inserted toothpick comes out clean, about 25 minutes. Add some more almonds on top 20 minutes into baking. Cool cakes for about 5 minutes before transfering to a rack to cool completely.
2. Meanwhile, hull and quarter strawberries. In a bowl, combine with sugar and let sit for about 20 minutes or until syrupy. In another bowl, whip heavy cream until soft peaks form.
3. With a serrated knife, split shortcakes horizontally. Layer bottom half with whipped cream and strawberries and cover with the tops.