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+ servings
Berry Shortcake Cornmeal Cookies

Berry Shortcake Cornmeal Cookies

5 from 1 vote
Prep Time 25 mins
Cook Time 30 mins
Refrigeration 1 hr
Total Time 1 hr 55 mins
Course Dessert
Cuisine American, Canadian
Servings 8 cookies


  • 1 cup butter unsalted, softened
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1/2 cup cornmeal
  • 1/2 tsp salt
  • 1 cup strawberries
  • 1 cup blueberries
  • 2 tbsp 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 centre 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
Keyword berry, cookies, cornmeal
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