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Strawberry Cornmeal Shortcake

Strawberry Cornmeal Shortcake

Nutrition Facts
  • cal. (kcal) 494
  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 15 mins at 400°F
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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

Directions

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
  1. Combine mascarpone cheese, sugar and milk. Stir until smooth.
Filling
  1. Combine strawberries and sugar.
  2. To serve, split biscuits and fill with strawberries. Top with mascarpone mixture.

Nutrition Information for Strawberry Cornmeal Shortcake

Servings Per Recipe: 8
PER SERVING: 494 cal., 25 g total fat (15 g sat. fat), 103 mg chol., 430 mg sodium, 56 g carb. (4 g fiber), 10 g pro.

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