Put together these patriotic Berry Shortcake with Cornmeal Cookies for a delicious and beautiful dessert for the summer holidays.
Jump to RecipeBring 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.
Berry Shortcake with Cornmeal Cookies Step by Step
Ingredients
- 1 cup butter (unsalted, softened)
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/2 tsp salt
- 1 cup strawberries
- 1 cup blackberries
- 2 tbsp granulated sugar
- 4 oz cream cheese
- 1 tsp lemon juice
- 1 cup heavy cream
Preparation
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
Originally Published On: June 27, 2019
Berry Shortcake with Cornmeal Cookies
Ingredients
- 1 cup butter (unsalted, softened)
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/2 tsp salt
- 1 cup strawberries
- 1 cup blackberries
- 2 tbsp granulated sugar
- 4 oz cream cheese
- 1 tsp lemon juice
- 1 cup heavy cream
Recommended Equipment
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
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
Other Recipes with Blackberries
- Dutch Baby Pancake with Blackberries
- Blackberry Cobbler
- Everything Yogurt Parfait
- Mixed Berry Yogurt Parfait
- Blackberry Mint Julep
- Berry Shortcake with Cornmeal Cookies
- Cream Cheese and Berry Breakfast Pastries
Other Cookie Recipes
- Oreo-Stuffed Chocolate Chip Cookies
- Cherry Chocolate Cookies
- 3 Ingredient Vegan Red Velvet Cookies
- Vegan Breakfast Cookies
- S’Mores Cookies – Girl Scouts Copycat Recipe
- Key Lime Frosted Cookies
- The BEST Chocolate Chip Cookies I’ve Ever Eaten
- Peppermint Chocolate Ganache Thumbprint Cookies
- Cinnamon Sugar Cookies
- Chocolate Chip Cookies with No Butter or Dairy (Vegan Recipe)
- Christmas Sugar Cookies Recipe
- Berry Shortcake with Cornmeal Cookies
- Oatmeal Raisin Cookies
- Vegan Oatmeal Cream Pie Cookies
More Recipes with Strawberries
- Chocolate Strawberry Cake
- Strawberry Cobbler
- Simple Strawberry Lemonade
- Berry Croissant Bake Breakfast Casserole
- Mixed Berry Yogurt Parfait
- White Chocolate Strawberry Dessert Bars
- Strawberry Shortcake
- Strawberry Banana Smoothie: McDonald’s Copycat
- Strawberry Muffins with Applesauce
- Quick and Easy Fruit Kabobs
- Make-Ahead Oatmeal Breakfast Bars
- Simple Strawberry Yogurt Parfait
- Strawberry Pineapple Daiquiri Frozen Drink Recipe
- Berry Shortcake with Cornmeal Cookies
- Cream Cheese and Berry Breakfast Pastries
- Strawberry Mojitos
- Frozen Fruit Cups: The Perfect Summer Treat
- Everything Yogurt Parfait
Wow.. these berry shortcake looks so delicious. I’m gonna try to make my own. thanks for sharing the recipe
They were fun to make! And, of course, delicious when they were done, too.
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.
It was different, but that made it good and something I hadn’t had before.
This looks lovely. Also, I love how your recipe is so complete – along with links to purchase required things. Very convenient.
Thank you! I know that many people need convenience when it comes to preparing food, so I try to make it as easy as possible.
They look so good and easy to make thanks to your recipe. I ran across this as I was in search of new interesting recipes. Thanks
I’m glad you found it! My family all loved these cookies, they didn’t last long at all.
This is such a great Patriotic dessert yumm!! My kids would love this.
We weren’t intending that at first, but it sure comes out that way!
This looks SO good! I might have to make these for the Fourth of July!
I have a feeling we will be making them again for the fourth, too!
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.
Yes, my boys are great helpers, especially my oldest son. They love being in the kitchen with me.
Those cookies will be the highlight of our 4th of July gathering. I know my nieces and nephews will fight for them.
You might want to make a double or triple batch! We were fighting over these cookies at our house, too.
I’ve never heard of cornmeal in a cookie before. I would be very interested in the flavor!
This was the first I had heard of it, too. I don’t like cornbread so wasn’t sure, but it works. It has a bit of a sweet flavor and changes the texture a bit.
It looks like to much fun to make with the kids. They’re really pretty when they’re done too!
We had a blast making them together. I love the memories made with my boys in the kitchen both preparing and eating the food!
Not only are these cookies gorgeous but they have fruit so they’re totally healthy. 😀 Such a perfect summer cookie.
I agree, totally healthy 😉 At least, that’s what I tell myself!
With July 4th around the corner, this would make for a great dessert for gathering friends and family. Delicious!
You’re right, it’s a very patriotic cookie. You would just need to double or triple the batch if you’re cooking for a crowd.
baking with kids is so much fun, I will have to note this recipe and make some with my daughter tomorrow. Thank you for sharing.
We have so much fun baking together. The kids don’t realize that we aren’t only making food, but memories, too!
They look super good! Saving the recipe for later.