Strawberry Cornmeal Shortcake

Strawberry Cornmeal Shortcake

Makes 8
Prep 25 m
Bake 15 m

Ingredients

Biscuits

Topping

Filling

Directions

Biscuits

  1. 1 of 3 Heat oven to 400 degrees . Lightly coat a large baking sheet with nonstick cooking spray.
  2. 2 of 3 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. 3 of 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. 1 of 1 Combine mascarpone cheese, sugar and milk. Stir until smooth.

Filling

  1. 1 of 2 Combine strawberries and sugar.
  2. 2 of 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: 15 g sat. fat, 25 g Fat, total, 103 mg chol., 494 kcal cal., 10 g pro., 430 mg sodium, 56 g carb., 4 g fiber
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Printed from FamilyCircle.com 11/14/2018