These were the best texture and tasting shortcakes that I've ever had. I will never make regular shortcakes again. I sliced a shortcake in half spooned the 2 halves with sliced, sugared strawberries; whipped cream and a little honey drizzled on top (the honey was my daughter's idea) delish!
One Test Kitchen staffer who's an avid baker proclaimed she was "in love with this dough." It's easy to work with, stays moist, and melts in your mouth. We give a range on bake time because oven temperatures vary.
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Bake: 18 Minutes
- 1 3/4 cups all-purpose flour
- 1/4 cup plain yellow cornmeal
- 6 tablespoons cold butter, cut into pieces
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon lemon zest
- 2 tablespoons sugar
- 1 large egg, lightly beaten
- 2/3 cup whipping cream
- 1 tablespoon butter, melted
- 1 1/2 teaspoons sugar
- 1. Preheat oven to 425°. Combine first 7 ingredients in a food processor. Process mixture 20 seconds or until mixture resembles coarse sand. Transfer mixture to a large bowl.
- 2. Whisk together egg and cream; add to flour mixture, stirring just until dry ingredients are moistened and a dough forms.
- 3. Turn dough out onto a lightly floured surface, and knead 3 to 4 times.
- 4. Transfer dough to a lightly greased baking sheet. Pat or roll dough into a 6-inch circle. Cut into 6 wedges; gently separate wedges by 1 inch. Brush tops with melted butter. Sprinkle with 1 1/2 tsp. sugar.
- 5. Bake at 425° for 18 to 23 minutes or until golden and firm to touch.
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