Strawberry Cornmeal Pound Cake Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat butter and cream cheese together in a large mixing bowl until smooth. Add sugar and beat until smooth and fluffy. Add vanilla extract and beat in eggs one at a time. Add 1 cup of flour and baking powder and mix until smooth. Beat in another 1 cup of flour until smooth; mix in remaining flour. Fold in strawberries gently. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely and serve.

Steps:

• Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)
• In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)
• Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.
• Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.
• Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.

Steps:

• Make the Strawberry Filling:
• Place about one-third of the strawberries in a medium nonreactive (glass or ceramic) bowl and crush them with a fork or potato masher. Add the remaining strawberries to the bowl and tear them up with your fingers into bite-size pieces, making sure any juice falls into the bowl. Sprinkle the sugar, basil, and vinegar over the strawberries and toss to coat. Let sit for at least 30 minutes or up to 3 hours before using.
• Make the Whipped Cream:
• Split the vanilla bean lengthwise, if using, and scrape the seeds into the heavy cream in the measuring cup. (Or add the vanilla extract.) Add the sugar and stir to dissolve. Add the empty vanilla bean, cover with plastic wrap, and let steep in the refrigerator while you make the shortcakes.
• Make the Basil-Cornmeal Shortcakes:
• Preheat the oven to 425°F and line a baking sheet with parchment paper or a Silpat. Combine the flour, cornmeal, 3 tablespoons of the sugar, the baking powder, baking soda, salt, and basil in a large bowl. Cut the butter into ½-inch chunks, sprinkle over the flour, and toss to coat. Using your fingers, flatten the cubes of butter and then rub and squeeze the butter and flour together until the butter is broken into small pieces, about the size of peas.
• Set aside the egg white in a small bowl. Combine the egg yolk and the yogurt in a small bowl and beat together until the yolk is incorporated into the yogurt. Scrape the yogurt into the dry ingredients and toss first with a fork, then your hands, until a dough forms. It might seem dry at first, but keep tossing together and a dough will form. Divide the dough into 4 balls and place on the lined baking sheet, pressing down slightly to form disks. Add the water to the egg white and beat until frothy. Brush the top of each shortcake with a light coating of the egg white wash and sprinkle with the remaining 1 tablespoon sugar. Bake until the biscuits are golden brown on top and a toothpick inserted in the center comes out clean, 14 to 18 minutes. Let cool on the baking sheet for 5 minutes and then carefully move to a wire rack.
• While the shortcakes are cooling, finish the whipped cream. Remove the vanilla pod from the cream and transfer the cream to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until soft peaks form.
• Assemble the Shortcakes:
• Use a serrated knife to split the shortcakes in half. Spoon the whipped cream onto the bottom of each shortcake, add some strawberries, sprinkle with a little basil, add another dollop of whipped cream, and replace the top of each shortcake. Serve immediately.
• Tearing Strawberries:
• It sounds odd, but tearing the strawberries by hand in this recipe actually serves a purpose. If you slice the strawberries, the fruit tends to slip and slide off the whipped cream. However, if you tear the fruit with your fingers, the jagged edges of the fruit have nooks and crannies that help capture the whipped cream. It also helps bruise the fruit so that a little more juice is released for the shortcake. So get your hands dirty and start tearing away!
• VARIATION: Blueberry and Coriander Shortcakes With Lemon-Scented Whipped Cream
• Make the blueberry filling by combining 4 cups (680 g) fresh blueberries (don't use frozen), 1⁄2 cup (100 g) granulated sugar, the zest of 1 lemon, and 1 tablespoon fresh lemon juice in a medium saucepan. Cook over medium heat, stirring constantly, until the juices start to boil and a few of the berries start to pop, 3 to 5 minutes. Remove from the heat and set aside to cool to room temperature or refrigerate overnight.
• For the shortcakes, first toast 4 teaspoons coriander seeds in a dry skillet over medium heat until fragrant. Remove and let cool, then crush with a mortar and pestle or a spice grinder. Increase the all-purpose flour to 1 1⁄2 cups (210 g) and omit the cornmeal, and substitute 2 teaspoons of the crushed toasted coriander for the basil. Sprinkle 1⁄4 teaspoon crushed coriander over each shortcake with the sugar before baking. Make the whipped cream as directed, then fold in 1 tablespoon lemon zest or 2 teaspoons lemon extract. Sprinkle the remaining coriander over the blueberries when assembling in place of the basil.