Here, my friends, is an absolutely killer dessert that will amaze and astound your guests.  And it is perfect for this time of year, when fresh, locally-grown strawberries are at their peak.

Almond-Cornmeal Strawberry Shortcakes

Ingredients

6 Tbsp unsalted butter, room temperature, plus a little more to grease the muffin tins
1/2 cup all-purpose flour, plus a little more for the tins
3/4 cup sliced almonds
3/4 cup sugar
2 large eggs
1 tsp pure vanilla extract
1/4 tsp kosher salt
1/2 cup yellow cornmeal
1 pound strawberries
1/3 cup plus 1 Tbsp sugar
3/4 cup heavy cream

Procedure
Shortcakes:
1.    Preheat oven to 350 degrees
2.    Butter and flour 6 jumbo muffin tins (1 cup capacity size), set aside
3.    In food processor, blend 1/2 cup almonds with sugar until finely ground.
4.   Add butter, eggs, vanilla and salt, process until combined, scraping sides of bowl as necessary
5.   Add flour and cornmeal; pulse just until moistened.
6.   Divide batter evenly among prepared muffin tins; sprinkle with remaining 1/4 cup sliced almonds.
7.   Bake until golden (20-25 minutes), until a toothpick comes out clean.
8.   Cool five minutes in tins, then remove and cool completely on a baker’s rack.

Filling:
1.   Hull and quarter strawberries.  Combine with 1/3 cup sugar.
2.   Let stand until syrupy, tossing occasionally (at least a half hour, and up to 6 hours, covered and refrigerated)
3.   In a mixing bowl, whip cream with 1 Tbsp sugar until soft peaks form.

To serve:
1.   With a serrated knife, split shortcakes horizontally in half.
2.   Place bottom half on serving plates.
3.   Top with sweetened strawberries, then whipped cream, and cover with shortcake tops.

For a slight variation, add 1 Tbsp Amaretto DiSaronno (did you make your own?  See below) to the strawberries along with the sugar.

Serve immediately.  Makes 6.