Strawberry and Corn Shortcake
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup milk, buttermilk - room temperature
- 2 Eggs, room temperature
- 1 teaspoon honey
- 1 cup all-purpose flour
- 1/2 cup corn flour
- 1/2 teaspoon kosher salt
- 2 teaspoon baking powder
- 1 1/2 cups sweet corn, divided between 1/2 cup and 1 cup
- 1 teaspoon brown sugar
- 1 teaspoon corn oil
- 1 cup whipped cream, heavy
- 2 cups strawberries, hulled and chopped
- 1/4 cup chopped basil
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat the oven to 350 degrees and lightly grease 10 spaces on a muffin tin or use 10 muffin tin liners.
In a medium sauté pan, heat 1 teaspoon of corn oil over medium-high heat. Add ½ cup of sweet corn kernels and 1 teaspoon of brown sugar. Cook for approximately 5 minutes, stirring occasionally, letting the corn caramelize with the brown sugar. Set aside once corn is slightly softened.
Mix the softened butter and sugar together until the mixture becomes light, approximately 2-3 minutes of mixing. Slowly incorporate the room temperature buttermilk, eggs, and honey until well incorporated into the mixture.
Sift together the all-purpose flour, corn flour, salt, and baking powder. Mix into the wet ingredients until just moistened then add in cooked corn kernels. Do not overmix. Bake for 15-20 minutes. Muffins should look golden brown around the edges.
While the muffins bake. Chop strawberries and basil. Next, in a mixer or with a hand mixer, whip heavy whipping cream until it forms peaks, approximately 4-5 minutes.
Once corn cakes have cooled, top with chopped strawberries, corn kernels, fresh whipped cream, and basil. Serve immediately.