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Almond Cornmeal Shortcakes with Strawberries
SHORTCAKES:
¾ cup Sliced Almonds
¾ cup Maple Sugar, or organic White Sugar
6 tablespoons Butter, room temperature, plus more for tins
2 large Eggs
1 teaspoon Vanilla Extract
¼ teaspoon Salt
½ cup Flour, ¼ cup Oat Flour, ¼ cup Whole Wheat
Pastry Flour, spooned and leveled, plus more for tins
½ cup Yellow Cornmeal
Preheat oven to 350°.
Butter and flour 6 jumbo muffin tins (each 1-cup capacity); set aside.
In a food processor or mixer, blend ½ cup sliced almonds with sugar until finely ground. Add butter, eggs, vanilla, and salt; process until combined, scraping down sides of bowl as necessary (mixture may appear curdled at this point). Add flour and cornmeal; pulse just until moistened.
Divide batter evenly among prepared muffin tins; sprinkle with remaining ¾ cup sliced almonds. Bake until golden and a toothpick inserted in centers comes out clean, 20 to 25 minutes. Cool cakes 5 minutes in pan; remove from pan, and transfer to a rack to cool completely.
FILLING:
1 pound Strawberries
1/3 cup plus 1 tablespoon organic Sugar
¾ cup Heavy Cream
Hull and quarter strawberries. In a medium bowl, combine with 1/3 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 6 hours, covered and refrigerated).
In another medium bowl, using an electric mixer, whip cream with remaining 1 tablespoon sugar until soft peaks form. With a serrated knife, split cooled shortcakes horizontally. Place bottom halves on serving plates. Dividing evenly, layer with sweetened strawberries and whipped cream; cover with shortcake top, and eat with friends.
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