Strawberry Cornmeal Shortcakes

Georgia Grown

Georgia Grown cornmeal and Richland Rum’s Almost Rum syrup, made in Richland, Georgia, make for a unique twist on this classic dessert. Try blending a local goat cheese or Sweetgrass Dairy’s fresh, spreadable “Lil Moo” cheese into your whipped cream for a luxurious topping that is at once tangy, creamy and slightly savory.

Cornmeal shortcakes


  • ½ cup self rising cornmeal
  • 1 ½ cup self rising flour
  • ¼ cup sugar
  • 2 tbsp butter
  • ¼ cup shortening
  • ¼ cup sour cream or yogurt
  • ½ cup buttermilk
  • Zest and juice from one lemon


Preheat oven to 450 degrees. Whisk cornmeal, flour, and sugar in a large bowl. Make a well in the center of the bowl, and place butter, shortening and sour cream in the middle. Blend only these ingredients into a paste with your fingers. Add buttermilk, lemon juice and zest and combine with butter mixture. Work flour gradually into liquid mixture until a sticky dough is formed. Turn out onto floured surface, sprinkle a little flour on top of the dough, and knead a few times until dough is smooth and no longer sticky. With a rolling pin or with your hands, press or roll dough out to 1 inch thickness. Cut out 8-12 shortcakes with a 2-3 inch biscuit cutter, gathering up and re-rolling excess dough as necessary. Bake for 10-14 minutes on ungreased baking sheet until golden. 

Rum-Soaked Strawberries (to top 8-12 shortcakes)


  • 1 cup trimmed, halved and sliced strawberries
  • 2 tbsp sugar
  • 2 tsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp + 1 tsp rum (optional)


Combine all ingredients, cover and let sit for at least 30 minutes until strawberries release their juices. Refrigerate until ready to use. 

“Lil Moo” or Goat Cheese Whipped Cream


  • 4 oz softened fresh cow’s milk cheese such as Sweetgrass Dairy “Lil Moo” or goat cheese
  • 1 cup heavy whipping cream
  • 1 tsp vanilla
  • ¼ cup sugar


Whip cream on highest setting until cream can hold soft peaks. Add cheese, scrape bowl while incorporating cheese, add vanilla and sugar and continue to whip until stiff peaks are formed. Refrigerate until ready to use.


To assemble shortcakes:

1 recipe cornmeal shortcakes

1 recipe rum-soaked strawberries

1 tablespoon Richland Rum “Almost Rum” syrup per serving, or light molasses (avoid blackstrap)

1 sprig of mint, or 1 teaspoon of chiffonade mint leaves per serving


Cut each shortcake in half. Drizzle Almost Rum syrup or molasses on bottom half. Top with strawberries, cream, and a sprig of mint.