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.
Course Dessert
Cuisine American
Keyword 4th of July, cookies, cornmeal, cornmeal cookies, patriotic
Prep Time 25 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 55 minutes
Servings 6 cookies
Calories 769kcal
Author Stephanie Lynch



  • 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


  • 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


Serving: 1cookie | Calories: 769kcal | Carbohydrates: 67g | Protein: 8g | Fat: 53g | Saturated Fat: 32g | Cholesterol: 156mg | Sodium: 542mg | Potassium: 228mg | Fiber: 4g | Sugar: 22g | Vitamin A: 1835IU | Vitamin C: 19.7mg | Calcium: 70mg | Iron: 2.6mg