Masa Shortcake with Macerated Strawberries

cream dessert lemon strawberry sugar vanilla thyme

Biwa Portland OR

6 Servings

Source

Ingredients

Nonstick vegetable oil spray

1 cup all-purpose flour, plus more for pan

1 cup half-and-half

½ cup (1 stick) unsalted butter, melted

1 teaspoon finely grated lemon zest

1 cup masa harina

4 teaspoons baking powder

¾ teaspoon kosher salt

⅓ cup sugar

2 tablespoons fresh lemon juice

6 sprigs thyme

½ vanilla bean, split lengthwise

1 pint strawberries, hulled, quartered

Softly whipped cream and finely grated lemon zest (for serving)

1 jumbo 6-cup muffin pan

Method

Preheat oven to 450°. Spray muffin cups lightly with nonstick spray. Flour cups, tapping out excess.

Whisk half-and-half, butter, and lemon zest in a medium bowl. Whisk masa harina, baking powder, salt, and 1 cup flour in a large bowl. Make a well in the center and pour in half-and-half mixture. Mix with a wooden spoon just until incorporated. Divide batter evenly among muffin cups. Bake shortcakes until golden brown and have risen, 15–20 minutes. Let cool 5 minutes in pan, then transfer pan to a wire rack.

Combine sugar, lemon juice, thyme, and ⅓ cup water in a small saucepan. Scrape in vanilla seeds; add pod. Bring to a simmer, stirring to dissolve sugar. Remove from heat and let sit until thyme has infused, 25–30 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids. Let cool to room temperature. Add strawberries and let macerate 30 minutes.

Split shortcakes in half lengthwise. Top with strawberries and whipped cream. Garnish with lemon zest.

Do Ahead: Thyme syrup can be made 1 week ahead. Cover and chill.