Gluten-Free Honey Corn Shortcake with Berries & Cream

Cornmeal gives shortcake a golden color and a gentle crunch that plain versions can’t touch, and honey keeps the crumb tender. Split these while they’re warm and let macerated berries soak in — it’s strawberry shortcake with a farm-stand accent.

Yield: 6 shortcakes · Time: 45 min

Ingredients

• 1 cup (140 g) gluten-free all-purpose flour blend
• 3/4 cup (105 g) gluten-free cornmeal
• 1 tbsp baking powder
• 1/4 tsp salt
• 6 tbsp cold butter, cubed
• 1/3 cup honey
• 2/3 cup (160 ml) cold buttermilk
• 3 cups mixed berries + 2 tbsp sugar, macerated
• 1 cup heavy cream, whipped with 1 tbsp honey

Directions

1. Whisk the flour blend, cornmeal, baking powder, and salt; cut in the butter until pebbly.
2. Stir the honey into the buttermilk, then fold into the dry mix until just combined.
3. Scoop six mounds onto a lined sheet and bake at 400°F (200°C) for 16–18 minutes.
4. Meanwhile macerate the berries with sugar and whip the cream.
5. Split the warm shortcakes and layer with berries and honeyed cream.

Pro tip: Check the cornmeal label — corn is naturally gluten-free but shared mills are common, so pick a bag labeled gluten-free.

Gluten-Free Notes

Naturally gluten-free ingredients can still pick up gluten in processing, so choose labeled gluten-free versions of anything packaged here. Our label-reading checker walks through the details if you’re new to this.

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Browse more in Cakes & Desserts, or explore our gluten-free breakfast recipe database and hot cereal guide.