Raw sugar and coarse cornmeal give this quick-pat biscuit great texture. For an even quicker dessert, use thinly sliced store-bought pound cake instead.This dessert’s rich texture makes it a stand-out at the dinner table, but if you’re short on time, thinly sliced store-bought pound cake works too.

Stephana Bottom


Credit: Levi Brown

Recipe Summary test

15 mins
30 mins
45 mins
Makes 6 servings (serving size: 1/6 shortcake, 1/2 cup berry mixture, 3 tbsp yogurt)


Ingredient Checklist


Instructions Checklist
  • Combine the blackberries, blueberries, lime zest and juice, and maple syrup in a medium bowl.

  • Preheat oven to 375° with rack in center. Grease a baking sheet. In large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. With fork, work butter into flour mixture until it resembles coarse meal. Add buttermilk, tossing with fork just until dough begins to hold together.

  • Transfer dough to prepared baking sheet; pat into a 7- to 8-inch circle. Bake until golden brown (about 30 minutes).

  • Let the cornmeal shortcake cool slightly. Split horizontally and spread bottom layer with yogurt. Spoon berries and their juices over yogurt, reserving a few berries for top. Cover with shortcake top and sprinkle with reserved berries. To serve, cut into 6 wedges.

Nutrition Facts

327 calories; fat 8.6g; saturated fat 5.1g; mono fat 2.1g; poly fat 0.6g; protein 8g; carbohydrates 56g; fiber 4g; cholesterol 21mg; iron 2mg; sodium 611mg; calcium 115mg.