Masa Shortcake With Macerated Strawberries
Masa harina is a ground corn flour, commonly used to make corn tortillas, and is not the same thing as cornmeal. Maseca brand is fairly ubiquitous in grocery stores; other types can be found and ordered online.
Recipe information
Yield
6 Servings
Ingredients
Shortcakes
1
1
½
1
1
4
¾
Strawberries and Assembly
⅓
2
6
½
1
Special Equipment
1
Preparation
Shortcakes
Step 1
Preheat oven to 450°. Spray muffin cups lightly with nonstick spray. Flour cups, tapping out excess.
Step 2
Whisk half-and-half, butter, and lemon zest in a medium bowl. Whisk masa harina, baking powder, salt, and 1 cup flour in a large bowl. Make a well in the center and pour in half-and-half mixture. Mix with a wooden spoon just until incorporated. Divide batter evenly among muffin cups. Bake shortcakes until golden brown and have risen, 15–20 minutes. Let cool 5 minutes in pan, then transfer pan to a wire rack.
Strawberries and Assembly
Step 3
Combine sugar, lemon juice, thyme, and ⅓ cup water in a small saucepan. Scrape in vanilla seeds; add pod. Bring to a simmer, stirring to dissolve sugar. Remove from heat and let sit until thyme has infused, 25–30 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids. Let cool to room temperature. Add strawberries and let macerate 30 minutes.
Step 4
Split shortcakes in half lengthwise. Top with strawberries and whipped cream. Garnish with lemon zest.
Step 5
Do Ahead: Thyme syrup can be made 1 week ahead. Cover and chill.