Rating: 2.5 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 6

Baking the shortcake in a tart pan produces a sweet-and-sturdy base for the berries and whipped cream.

Recipe by Southern Living April 2010

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Credit: Beth Dreiling Hontzas; Styling: Buffy Hargett

Recipe Summary test

prep:
20 mins
additional:
1 hr 5 mins
total:
1 hr 25 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Place first 6 ingredients (in order of ingredient list) in a food processor. Process 20 seconds or until mixture resembles coarse sand. Transfer to a large bowl.

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  • Whisk together egg and buttermilk; add to flour mixture, stirring just until dry ingredients are moistened and a dough forms. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Press dough on bottom and up sides of a lightly greased 9-inch tart pan.

  • Bake at 425° for 20 to 22 minutes or until golden and firm to touch.

  • Microwave 1 Tbsp. marmalade at HIGH 10 seconds; brush over crust. Cool 45 minutes.

  • Stir together strawberries and 1/2 cup marmalade.

  • Beat heavy cream with 2 Tbsp. sugar at medium speed with an electric mixer until soft peaks form. Spoon onto cornmeal crust; top with strawberry mixture. Garnish, if desired.

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