Strawberry and polenta shortcake
- July 2005
- Serves 8
- Takes 1 hour, plus cooling
Polenta gives this shortcake recipe a bit of solidity to prevent too much crumbling. Coupled with British strawberries and cream, this is the perfect summer treat.
Or, for individual servings, try our buttermilk strawberry shortcakes.
- 27.2g (16.3g saturated)
- 32.9g (21.4g sugars)
You can substitute polenta for semolina, or just use plain flour.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe