Strawberries shortacakes

300 grs, fresh strawberries
hulled and rinsed
3/4 cup granulated sugar
1 cup cornmeal or polenta
1 cup all purpose flour
2 teaspoon baking powder
6 tablespoon butter cold
pinch of salt
1 egg
1/2 cup of milk
2 cups heavy cream
2 tablespoon confectioners sugar


Cut the strawberries into quarters and toss with 1/4 cup of sugar. Let sit for a few hours to give the sugar time to extract some juices.
Preheat he oven at 190°c.
Combine the flour, remaining sugar, cornmeal or polenta, and baking powder in a mixing bowl .
Add the butter and salt and cut into the flour witht your fingertips.
Wisk the egg and milk together and stir into the dry ingredients.Drop the batter onto a lightly battered
pan with a tablespoon and form into rounds in diameter.
Bake for 15 to 20 minutes or until is lightly golden.
Remove and cool in a wire rack.
Whipp the cream until soft peaks form.
Add the confecioners sugar and beat for a few minutes more.
Cut biscuits in half and place a heaping spoonful of strawberries on top.
Cover with whipped cream and top with the other biscuit half.