While craving cornbread and strawberry shortcake, this dessert came to be.
Sliced orange spiced cornbread topped with macerated strawberries and fresh honey cinnamon whipped cream. A summertime dessert guaranteed to widen eyes and brighten faces.
Make fluffy buttermilk cornbread
- One bowl dry.
- The other wet.
- Mix wet into dry.
- Add to pan.
- Level, then bake.
- Cool.
Cut
Cornbread into nine individual (or even smaller cakes) then horizontally.
Ingredients
Strawberries –
How to Choose – look for firm, vibrant red, plump strawberries with healthy green stems sans white on top or mold anywhere, especially hiding on the bottom. Driscoll brand is tried and true for berries. They’re pricier but out of this world every time!
To Macerate or Serve Fresh – when berries are fresh and at their finest, to me — there’s no need. But! if wanting to tie flavor, I’ll (on occasion) macerate but err extra light by way of 1 teaspoon coconut sugar and 1 teaspoon orange juice, then let stand fifteen minutes. Feel free to add more.
Honey Cinnamon Fresh Whipped Cream
Ahhh, a little extra time brings the ultimate in whipped cream. Watching cream spin to a slightly sweet spiced whip is therapeutic. And tailoring to specific desserts… crazy exciting. Tell me I’m not the only?!
The Fun of This Dessert
Everyone can choose:
Cornbread and honey?
Cornbread Strawberry Cakes
All around, well okay!
Ruby red strawberries amongst whipped cream clouds.
Open Faced Strawberry Cakes
Dave and I like to eat this way: open faced, then the top on its own or with butter and honey. Feels like the best of both worlds.
Keep ’em Separated
… can’t be touching each other-er. We know, love and maybe have a touch of this inside us. I do.
Whatever Eating Style…
This dessert has us well taken care of.
Cornbread Strawberry Shortcake,
How sweet you are <3
Cornbread Strawberry Shortcakes
Ingredients:
Orange Spiced Cornbread
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2-4 Tablespoons cane sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon fresh ground nutmeg
- 5 Tablespoons unsalted butter - melted and cooled
- 2 large eggs, lightly beaten - room temperature
- 1 cup buttermilk - room temperature
- 1 teaspoon pure vanilla extract (sea level - 1/2 teaspoon)
- 1/2 teaspoon orange zest - unpacked
Fresh or Macerated Strawberries
- 1 pint or 2 cups strawberries - sliced
- 1 teaspoon sugar
- 1 teaspoon orange juice
Fresh Honey Cinnamon Whipped Cream
- 1 cup heavy whipping cream
- 1/2 cup mascarpone cheese
- 1½ Tablespoons powdered sugar
- 2 teaspoon raw unfiltered honey
- 1/2 teaspoon pure vanilla extract
- 1/4 1/8 each cinnamon and clove
Instructions
- Preheat oven to 425° F. Butter an 8X8 metal or glass baking pan.
- In a medium bowl whisk flour, cornmeal, sugar, baking powder, baking soda, nutmeg and salt. In another medium bowl — lightly beat eggs, then add buttermilk, melted butter, vanilla and zest.
- Add wet ingredients into the dry and stir until the batter comes together but isn't over mixed. Pour into the prepared pan, then level batter with a knife or offset spatula.
- Place on the center rack and bake for 18-22 minutes or until the top begins to brown, edges start to pull from the side, and a center toothpick comes out clean. Let stand 5 minutes on a wire rack, then serve warm or let cool further.
Fresh or Macerated Strawberries
- Add sliced strawberries, sugar and orange juice to a bowl and stir. Let stand 15 to 20 minutes until slightly softened.
Fresh Cinnamon Honey Whipped Cream
- About 15 minutes before ready to serve, chill a medium-sized (preferably glass or metal) bowl and the beaters from your electric mixer in the freezer.
- Using an electric mixer starting on low to medium-low, beat cream and mascarpone until thick. Increase speed to medium-high and add powdered sugar, vanilla, spices and stream honey; continue beating until soft/stiff peaks form. Avoid over beating.
Assembly
- Cut cornbread in nine, then horizontally in half. Add whipped cream, then layer strawberries, then add more whipped cream. Add top and serve and enjoy!
Notes
- Cornbread keeps wrapped tight and stored room temperature for a couple days but of course is best hour one.
- Cornbread is best re-heat in the oven, as the top gets crisp and the inside soft.
Nutrition
Strawberry Corn Cakes
Ingredients:
Cornbread
- 1 cup cake flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon grated nutmeg, generous
- 1/8 teaspoon salt
- 1/4 cup salted butter, melted - used Kerrygold butter
- 1/4 cup plain yogurt - room temperature, used whole milk
- 1 large egg - room temperature
- 1 cup + 1 Tablespoon milk, room temperature, used 2% (sea level - 1 cup)
- 1 teaspoon orange zest - packed
- 1 teaspoon vanilla extract
Whipped Cream
- 1 cup heavy whipping cream
- 1/2 cup mascarpone cheese
- 1½ Tablespoons powdered sugar
- 2 teaspoons raw unfiltered honey
- 1/2 teaspoon vanilla
- dash cinnamon and clove
Instructions
- Preheat oven to 425° F. Butter an 8X8 metal or glass baking pan.
- In a medium bowl whisk cake flour, cornmeal, sugar, baking powder, nutmeg, and salt. In another medium bowl—melt butter then add yogurt, egg, milk, zest, and vanilla.
- Slowly add the dry ingredients to wet and stir until just incorportated. Pour into prepared pan.
- Place on the center rack and bake for 18-22 minutes or until the top is beginning to brown and a center toothpick comes out clean. Cool in the pan on a wire rack.
Whipped Cream
- About 15 minutes before ready to serve, chill a medium-sized (preferably glass or metal) bowl and the beaters from your electric mixer in the freezer.
- Using an electric stand or handheld mixer, beat the cream, mascarpone, powdered sugar, vanilla and spices starting on medium-low until thick. Increase speed and stream honey towards the end of mixing; continue beating until soft/stiff peaks form. Avoid over beating.
Like!! Great article post.Really thank you! Really Cool.
Thank you!