STRAWBERRY SHORTCAKE ENGLISH MUFFINS

1. In a large mixing bowl, combine 3/4 cup of warm water, 2 1/4 tsp dry active yeast, and 1 tbsp honey or real maple syrup. Let stand for about 5 minutes until foamy.
2. While your yeast is proofing, prepare the strawberries. In a small saucepan, heat 1 1/2 cups of strawberries over the stovetop with 1 tbsp maple syrup. Once simmering, gently mash berries with a fork or spoon to release juices and help them break down. Add 2 tbsp corn starch and stir to help thicken. Let cool so it reaches a jam consistency. Optionally, add 1/3 cup strawberry jam for extra sweetness.
3. Add 4+ cups flour, 1 1/2 tsp salt, and the cooled strawberry mixture to the large bowl with your proofed yeast, stirring until a shaggy dough forms.
4. Transfer the dough onto a floured surface and gently work with your floured hands to form a dough ball, adding more flour as needed if it's too sticky (some strawberries will release more juice than others). The dough will be sticky; handle with a dough cutter to help you transfer the dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap and let sit on the counter for about 1 hour, until double in size.
5. Divide the dough into 8-10 equal pieces and shape each into a ball, pinching the edges to seal the dough. Arrange the dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 minutes while your oven preheats.
6. Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium-high heat. Dip each side of the dough ball into a bowl of cornmeal before pan-frying for 1-2 minutes per side, until a golden brown crust forms. Reduce heat to medium-low if they are cooking too quickly.
7. Bake at 350℉ for 10 minutes to ensure they are cooked all the way through. Allow to cool some before slicing and serving. Enjoy!