Celebrate the fruit season with this old-fashioned home-style cornmeal cake drenched in berry sauce and topped with whipped cream.


1 1/2 cups gluten-free all-purpose flour

1/2 cup yellow cornmeal

1 tbsp baking powder

1 tbsp sugar

1/2 tsp sea salt

2 tbsp chilled unsalted butter, cut into small pieces

1 cup heavy cream


3 cups strawberries, hulled and halved

4 tbsp sugar

fresh lemon juice

1 cup heavy cream

1/4 tsp gluten-free vanilla extract

Preheat oven to 425 degrees.  Link baking sheet with parchment pape.  In bowl, stir together flour, cornmeal, baking powder, sugar and salt.  Cut in butter with pastry blender until mixture resembles coarse meal.  Add cream, gradually stirring until mixture begins to come together into a ball.  Turn dough onto lightly floured work surface, knead gently three to four times.  Pat dough into a round about 8″  in diameter than transfer to a baking sheet.  Bake until risen and golden brown, about 20 mins.  Allow to cool and  place on a serving dish.

In large bowl, stir together strawberries and 3 tbsp sugar or more to taste.  Let stand for 15 mins.  Add lemon juice to taste if desired.  In another bowl, beat cream, vanilla and remaining 1 tbsp sugar until soft peaks form.  Spoon berries and their juice over shortcake.  Top with whipped cream.