From the kitchen of One Perfect Bite...This is another of the desserts we'll be taking with us for this weekend's barbecue. Logistics demand I bake and freeze the shortcakes well before they are needed on the table. Because I like short pastry with a bit of a bite, I'll rewarm them so they can crisp up before serving. The cornmeal adds substance to the shortcakes and their rustic appearance makes them a perfect way to end a meat-heavy barbecue. I use mixed berries at this time of year to maximize flavor. Blackberries and raspberries are especially good right now, so while they'll represent the bulk of the berries I use to fill the shortcakes, I always throw in a few strawberries to please traditionalists who can't imagine shortcake without them. I'm a whipped cream kind of gal, but those who don't share my "in for a penny, in for a pound" attitude should feel free to use whipped topping if that is your preference. Here is how the cornmeal shortcakes are made.
