Fancy Blue Corn Strawberry Shortcake Recipe

Hi friends! It’s been awhile since I shared a recipe. Now that spring is finally here all I could think about was strawberry shortcake. So of course I had to make a blue corn version. I absolutely loooove how this blue corn strawberry shortcake recipe turned out. It’s so colorful and of course oh so yummy!! If you are looking to change up a classic spring recipe then you will love these Fancy Blue Corn Strawberry Shortcakes!!

First of all, let’s talk about the blue corn shortcake. For this recipe the shortcake will resemble more of a biscuit, but believe me these are not your average biscuits. They are so fluffy on the inside and the outside has a light crisp to add a bit of texture to the blue corn strawberry shortcake. The shortcake biscuit is very simple to make and it makes for an easy way to assemble single portions without having to bake individual cakes or cut into a larger cake and i just loooove how these blue corn strawberry short cakes look!

For the strawberry filling I wanted to add in a citrusy element and since I rarely have lemon on hand, I was reminded of chiiłchin (ground sumac berry) that has a tart essence to it. I always have chiiłchin in my pantry and traditionally in Navajo culture we use this to make a pudding and other Native cultures to make a drink like lemonade. There are actually very few recipes that I know of that use chiiłchin but I know it is used in a lot of Mediterranean cuisine. But one of my favorite ways to use chiiłchin is adding it to fruits and recipes that require lemon. It was the perfect addition to add to these Fancy Blue Corn Strawberry Shortcakes.

If you don’t have access to chiiłchin then you can omit from the recipe.

The last part of this recipe is the homemade whipped cream. Which if you haven’t made homemade whipped cream before, then you are missing out on a true culinary delicacy!! Making whipped cream is so simple to make and only requires a few ingredients and you can sweeten to your liking. I personally don’t like overly sweet whipped cream so I usually omit it and only use heavy whipping cream and vanilla extract.

I hope you give this Fancy Blue Corn Strawberry Shortcake recipe a try. It doesn’t require a lot of time to make which is why I looove making these. The blue corn shortcakes will keep for a few days on the counter or in the refrigerator if it’s warm. But the strawberry filling and whipped cream will only last a day or two at most. However, these are sooo good, I promise you won’t have any Fancy Blue Corn Shortcakes left.

I hope you enjoy this recipe and if you make them please send me a picture on social media and make sure to tag @TheFancyNavajo.

***All of my content is for personal use only and should not be used for commercial purposes. Companies and organizations please email TheFancyNavajo@gmail.com for permission to use my content for cultural demonstrations and/or workshops. Or if you would like me to host a cooking class. If you share my content, please credit TheFancyNavajo.com. ***

Fancy Blue Corn Strawberry Shortcake Recipe

Yields 8 servings

Ingredients:

Blue Corn Shortcake

1 cup roasted blue cornmeal
1 cup all-purpose flour
4 tablespoons of granulated sugar
1 ½ cups heavy cream
1 teaspoon vanilla extract
2 ½ teaspoons baking powder
1 teaspoon juniper ash (optional)
½ teaspoon salt
½ teaspoon cane sugar for dusting

Strawberry Filling

3-4 cups of strawberries, sliced into small pieces
1-2 tablespoons granulated sugar
1 teaspoon ground chiiłchin or sumac berry (optional)

Whipped Cream

2 cups heavy whipping cream
1 teaspoon vanilla extract
1 teaspoon powdered sugar (optional)

Directions:

Preheat oven to 420 degrees F and line a baking sheet with parchment paper or choice of liner.
In a medium sized bowl add in roasted blue cornmeal, all-purpose flour, granulated sugar, baking powder, junipers ash and salt. Stir all dry ingredients together until fully combined.
Add in heavy cream and vanilla extract and mix together to form a large dough ball until all dry ingredients have been incorporated. Do not overmix or knead the dough. The texture of the dough should be slightly sticky.
Divide dough into 8 equal pieces. I like to break the dough in half and then break into another half. Then take those pieces and break in half until you have 8 dough balls.
Roll and slightly flatten dough balls (1/2 to 3/4 inches thick) onto your baking sheet and sprinkle with cane sugar. They don’t have to be perfect.
Bake in the oven for 15-18 minutes or until tops of the blue corn shortcakes are lightly brown.
While blue corn shortcakes are baking, prepare the strawberry filling. In a medium size bowl add in sliced strawberries, granulated sugar, and chiiłchin and give a good mix and set off to the side.
Whip the heavy cream, vanilla extract, and powdered sugar on high until mixture becomes thick.
Let blue corn shortcakes cool and assemble shortcakes by slicing the shortcake in half and layering with whipped cream and strawberry filling to your liking.
Enjoy!

***All of my content is for personal use only and should not be used for commercial purposes. Companies and organizations please email TheFancyNavajo@gmail.com for permission to use my content for cultural demonstrations and/or workshops. If you do share my content, please credit TheFancyNavajo.com. ***