Cornmeal Strawberry Shortcakes

Preheat oven to 425 degrees F.

Combine first 7 ingredients in a food processor. Process for about 20 seconds or until it looks like coarse sand. Transfer mixture to a large bowl.

Whisk together cream and egg; add to flour mixture, stirring until dry ingredients are moistened and a dough forms.

Turn the dough out onto a lightly floured surface and knead 3 or 4 times. Then turn out the dough onto a lightly greased baking sheet and form into a 6 inch circle. Cut the circle into 6 or 8 wedges depending on how big you want your shortcakes. Separate them out a bit and brush the tops with melted butter. Sprinkle the tops with sugar and bake 18-20 minutes until golden brown.

Strawberries:
Slice strawberries in half lengthwise and sprinkle with 3 Tablespoons of sugar. Add lemon juice using one to two tablespoons of juice depending on how strong you want the lemon flavor. Stir it all together. Let the mixture sit in the fridge until your ready to use it.

Assembly:

Take a warm shortcake and split it in half. Cover the bottom half with a good spoonful of the strawberry mixture. Put the top half back on and spoon more strawberry sauce over the top. Get it good and drippy. Grab a fork and enjoy!

This is great just like that or served with ice cream or whipped cream. You could also glaze the shortcakes with a lemon glaze made from lemon juice and powdered sugar and it would be very scone like.