Berry Shortcake with Cornmeal Cookies with logo overlay

Berry Shortcake with Cornmeal Cookies

Put together these patriotic Berry Shortcake with Cornmeal Cookies for a delicious and beautiful dessert for the summer holidays.

Bring out your patriotic side with these delicious Berry Shortcake with Cornmeal Cookies! As the summer ramps up, it’s time to get ready for those 4th of July parties. And what better to bring to a party than a delicious dessert that’s light and refreshing?!

I’ll admit, I wasn’t so sure about using cornmeal in cookies when I found this recipe in the Southern Living magazine. But they looked too delicious to pass up, so we gave them a try. Tyler had a great time helping me make this but was a little impatient when it came to letting the dough cool. It takes about an hour, so make sure to calculate that into your time. He does the same thing when we make chocolate chip cookies and have to let the dough chill.

When you know you’ll need to put these together quickly, you can make parts of it ahead. Bake the cookies and they will be good for up to two days in an airtight container. The filling and berries can be prepared the day before. Then, just a few hours before serving, take about 15 minutes to put the shortcakes together.

Trust me, everyone will be asking for your Berry Shortcake with Cornmeal Cookies recipe before the end of the day! We were able to store these in a container in the refrigerator. They last for two days after being put together. After that, though, the cookies started to get really soft.

Step by Step

Use an electric mixer or stand mixer to beat the butter and 1/2 cup of powdered sugar together until it’s light and fluffy. This takes about 4 minutes.

Beat in 1/2 tsp of vanilla extract.

In a medium mixing bowl, whisk the flour, cornmeal, and salt together.

Gradually add the flour mixture to the butter mixture, beating at a low speed until combined.

Roll the dough out onto a lightly floured surface and use your hands to lightly knead it into a ball then divide the dough in half.

Flatten each piece of dough slightly into disks, and wrap in beeswax or saran wrap. Refrigerate the dough for at least one hour.

When ready to bake, preheat the oven to 350F. Roll one disk of dough out on a lightly floured work surface until about 1/4″ thick.

Prepare the berries by adding them in a small mixing bowl with the sugar. Place this in the refrigerator while you bake the cookies.

Use a large 4-inch cutter to cut 4 round cookies out of the dough. Re-roll the dough to get at least one more cookie, I was able to get two more.

Cut a star from the center of each cookie. If you have a star cookie cutter, use that. If not, use a sharp knife to cut a star out by hand.

Carefully move the cookies to a baking sheet. Bake for about 12-14 minutes, until they are lightly golden.

While those bake, roll out the second piece of dough and cut 4-inch circles again. Do NOT cut stars out of these cookies as they will be the bottom of the shortcakes.

Let the cookies cool for about 5 minutes before moving to a wire rack to complete the cooling. Bake the second batch of cookies.

While the cookies cool, prepare the filling by mixing the cream cheese, 1/4 cup of powdered sugar, and 1/2 tsp of vanilla in a medium bowl until creamy and smooth.

In a separate medium mixing bowl, whisk the heavy cream on medium-high until soft peaks form.

Mix 1/4 of the cream into the cream cheese mixture.

Gently fold the rest of the whipped cream into the cream cheese filling until combined.

Once the cookies are completely cool, assemble them by putting about 1/4 cup of the filling mixture onto each circle cookie WITHOUT a star cutout. I used a frosting piping tool to make this easy, but you could also scoop out the filling.

Carefully layer some of the fruit on top of the filling and close with a star-cut cookie. Add a few more pieces of fruit to the top if desired. Dust with powdered sugar before serving your Berry Shortcake with Cornmeal Cookies.

Recipe

Berry Shortcake with Cornmeal Cookies

Berry Shortcake with Cornmeal Cookies

Put together these patriotic Berry Shortcake with Cornmeal Cookies for a delicious and beautiful dessert for the summer holidays.
Prep Time 25 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 55 minutes
Course: Dessert
Cuisine: American
Keyword: 4th of July, cookies, cornmeal, cornmeal cookies, patriotic
Servings: 6 cookies
5 from 5 votes

Ingredients

  • 1 cup butter (unsalted, softened)
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1/2 cup cornmeal
  • 1/2 tsp salt
  • 1 cup strawberries
  • 1 cup blackberries
  • 2 tbsp sugar
  • 4 oz cream cheese
  • 1 tsp lemon juice
  • 1 cup heavy cream

Instructions

  • Use an electric mixer or stand mixer to beat the butter and 1/2 cup of powdered sugar together until it’s light and fluffy, about 4 minutes
  • Beat in 1/2 tsp of vanilla extract
  • In a medium mixing bowl, whisk the flour, cornmeal, and salt together
  • Gradually add the flour mixture to the butter mixture, beating at a low speed until combined.
  • Roll the dough out onto a lightly floured surface and use your hands to lightly knead it into a ball then divide the dough in half
  • Flatten each piece of dough slightly into disks, and wrap in beeswax or saran wrap
  • Refrigerate the dough for at least one hour
  • When ready to bake, preheat the oven to 350F
  • Roll one disk of dough out on a lightly floured work surface until about 1/4″ thick
  • Prepare the berries by adding them in a small mixing bowl with the sugar
  • Place this in the refrigerator while you bake the cookies
  • Use a large 4-inch cutter to cut 4 round cookies out of the dough
  • Re-roll the dough to get at least one more cookie, I was able to get two more
  • Cut a star from the center of each cookie (If you have a cookie cutter, use that. If not, use a sharp knife to cut a star out by hand)
  • Carefully move the cookies to a baking sheet
  • Bake for about 12-14 minutes, until they are lightly golden
  • While those bake, roll out the second piece of dough and cut 4-inch circles again (do NOT cut stars out of these cookies as they will be the bottom of the shortcakes)
  • Let the cookies cool for about 5 minutes before moving to a wire rack to complete the cooling
  • Bake the second batch of cookies
  • While the cookies cool, prepare the filling by mixing the cream cheese, 1/4 cup of powdered sugar, and 1/2 tsp of vanilla in a medium bowl until creamy and smooth
  • In a separate medium mixing bowl, whisk the heavy cream on medium-high until soft peaks form
  • Mix 1/4 of the cream into the cream cheese mixture
  • Gently fold the rest of the whipped cream into the cream cheese filling until combined
  • Once the cookies are completely cool, assemble them by putting about 1/4 cup of the filling mixture onto each circle cookie WITHOUT a star cutout
  • Carefully layer some of the fruit on top of the filling and close with a star-cut cookie
  • Add a few more pieces of fruit to the top if desired
  • Dust with powdered sugar before serving
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Nutrition Facts
Berry Shortcake with Cornmeal Cookies
Amount Per Serving (1 cookie)
Calories 769 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 32g160%
Cholesterol 156mg52%
Sodium 542mg23%
Potassium 228mg7%
Carbohydrates 67g22%
Fiber 4g16%
Sugar 22g24%
Protein 8g16%
Vitamin A 1835IU37%
Vitamin C 19.7mg24%
Calcium 70mg7%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

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27 thoughts on “Berry Shortcake with Cornmeal Cookies”

  1. These look absolutely delicious. I’d never have thought of using cornmeal in the cookies but it gives them a lovely colour and makes a nice change. I’m going to try some of these next time we have visitors.

  2. This looks lovely. Also, I love how your recipe is so complete – along with links to purchase required things. Very convenient.

  3. It looks like you had a fantastic helper with you making these! I love blueberries and am willing to try anything that includes them!! It’s a good way to make cookies a bit more healthier too.

  4. Those cookies will be the highlight of our 4th of July gathering. I know my nieces and nephews will fight for them.

  5. Not only are these cookies gorgeous but they have fruit so they’re totally healthy. 😀 Such a perfect summer cookie.

  6. With July 4th around the corner, this would make for a great dessert for gathering friends and family. Delicious!

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