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–+ servings

Apricot & Strawberry Polenta Shortcakes

5 | 2 reviews
The best part about these shortcakes is that there's no shaping, folding or kneading needed. You just stir everything in a bowl, scoop the shortcakes right onto the fruit and bake. The polenta shortcakes come out all fluffy and delicious, while the fruit is bright but sweet. It's one of the best summer desserts.
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8 shortcakes

Ingredients

  • 1 cup all-purpose flour, 140g
  • 1 cup yellow cornmeal, 140g
  • 2 teaspoons baking powder
  • 1/4 cup sugar, 55g
  • 1 & ½ teaspoons Diamond Crystal kosher salt
  • 1 teaspoon lemon zest, about 1 a lemon
  • 8 tablespoons salted butter, 113g, chilled
  • 1 cup buttermilk, 240ml
  • 2 pounds strawberries, quartered
  • 2-3 medium apricots, pitted and sliced
  • 2 tablespoons lemon juice, about ½ lemon
  • 1 tablespoon cornstarch
For the buttermilk whipped cream
  • ¼ cup buttermilk, 60ml
  • 1 cup heavy cream, 240ml
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar

Instructions 

  1. Place a rack in center of oven and preheat to 400°F.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, 1 tablespoon of sugar, salt and half of the lemon zest, reserving the lemon for later.
  3. Cube the butter and add it to the dry ingredients, tossing and flattening with your fingers until it is cut into the dry ingredients, and no butter piece is bigger than a bean. Make a well in the center and add the buttermilk, then mix into a sticky, soft dough. Put this in the fridge while you prepare the fruit.
  4. Add the strawberries and apricot slices to a 9x13 baking dish and grate in the other half of the lemon zest. Add in 2 tablespoons of lemon juice, 3 tablespoons sugar, and 1 tablespoon of cornstarch and stir to combine. Layer out the fruit evenly so the baking dish is completely covered.
  5. Use a damp hand to scoop up the buttermilk batter, about 1/3 cup portions, and flatten them slightly before placing them all over the fruit. Evenly space them out and brush the tops with more buttermilk to encourage browning. Bake for 40-45 minutes or until the shortcakes are golden and the fruit is bubbling.
  6. Make the buttermilk whipped cream while the shortcakes are baking. Add the buttermilk, cream, vanilla and sugar to a stand mixer and beat on medium high speed for 1-2 minutes, or until stiff peaks form. Store this in the fridge until the shortcakes are out of the oven.
  7. When everything is ready, scoop and serve together!