Strawberry & Corn Shortcakes (with Corn Whipped Cream)

A wise person once said: if it grows together, it goes together. Such is the case for corn and strawberries – from summer-harvested fields to your dinner plate, it’s a match made in dessert heaven! Another wise person once said: this recipe is really, really, delicious (it’s me, hi, I’m the wise person). Sweet, flaky, cornbread-y biscuits are the base for this take on the iconic summertime desert, with simple macerated strawberries (why mess with perfection?), and topped with a secret weapon: a corn-infused whipped cream. Someone even said it was the greatest strawberry shortcake of all time (still me, hi, I said that).

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Strawberry & Corn Shortcakes (with Corn Whipped Cream)

Corn Whipped Cream


Add heavy cream and the prepared cobs of corn and kernels to a medium saucepan and set over medium low heat.


Bring cream and corn to a simmer, stirring often to prevent scorching the cream. Simmer for 1 minute then remove from heat.


Let the corn steep in the cream for about 5 minutes. For the most corn flavor: blend corn and cream, then strain with a fine mesh strainer or cheesecloth, but note, only do so with a truly fine strainer, the blender will make quick work of the softened corn, and we don’t want any corn pieces in the cream, just the corn’s essence. So, if you are sans fine strainer, simply strain the whole corn kernels and the cobs out, reserving the now corn-infused cream.


Transfer to a covered container and refrigerate until the cream is cool.


Cream can be made up to 2 days ahead of time, stored un-whipped and strained in the fridge. Whip just before serving.

Whip it: transfer cooled corn cream to your largest bowl and add powdered sugar and a pinch of salt. Roll up your sleeves and whip cream with a whisk until cream is fluffy and pale yellow.


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