Strawberry Cornmeal Shortcake

Strawberry Cornmeal Shortcake
Servings: 8 Prep 25 mins Bake 400°F 15 mins

Ingredients

Biscuits
  • 2 cups all-purpose flour
  • 1 cup cornmeal
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 cups sour cream
  • 1 egg
  • 1/4 cup sugar
Topping
  • 8 ounces mascarpone cheese
  • 1 tablespoon sugar
  • 3 tablespoons milk
Filling
  • 16 ounces strawberries, sliced
  • 1 - 2 tablespoons sugar

Make It

Biscuits

1. Heat oven to 400 degrees . Lightly coat a large baking sheet with nonstick cooking spray.

2. In a large bowl, whisk together flour, cornmeal, baking soda, cream of tartar and salt. In a small bowl, combine sour cream, egg and sugar. Make a well in dry ingredients and add sour cream mixture. Blend until dry ingredients are moistened. Knead 6 times in bowl.

3. Drop 1/2-cup mounds of batter onto prepared baking sheet. Bake at 400 degrees for 14 to 15 minutes, or until a wooden pick inserted in center comes out clean. Remove biscuits to a wire rack to cool completely.

Topping

4. Combine mascarpone cheese, sugar and milk. Stir until smooth.

Filling

5. Combine strawberries and sugar.

6. To serve, split biscuits and fill with strawberries. Top with mascarpone mixture.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 494, Fat, total (g): 25, chol. (mg): 103, sat. fat (g): 15, carb. (g): 56, fiber (g): 4, pro. (g): 10, sodium (mg): 430, Percent Daily Values are based on a 2,000 calorie diet.