A Pati Jinich Recipe
Masa Berry Shortcake
6 servings
Pastelito con Fresas y Moras
Ingredients
For the berry topping:
- 3 cups strawberries, hulled and sliced ¼ inch thick
- 1 cup blueberries
- Juice of half a lemon
- 2 tablespoons granulated sugar
- ½ teaspoon pure vanilla extract
For the biscuits:
- 1 cup masa harina
- 1¼ cups all purpose flour, plus more to dust work surface
- 1½ tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1⅓ cups heavy cream, plus 1 tablespoon for brushing tops of biscuits
- 1½ teaspoons turbinado sugar or brown sugar, for sprinkling
For the whipped cream:
- ½ cup heavy whipped cream
- ½ cup sour cream
- ¼ tablespoon confectioners’ sugar
- ½ teaspoon pure vanilla extract
To Prepare
To make the berry topping:
- Combine the berries in a large bowl with the lemon juice, sugar, and vanilla. Toss and let sit out at room temperature while you prepare the biscuits and whipped cream.
To make the biscuits:
- Preheat oven to 375℉. Whisk together the masa, flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and stir in 1⅓ cups heavy cream until incorporated. Dust your work surface with flour and knead the dough for one minute until it fully comes together.
- Pat the dough into a ¾ inch thick square. Use a 3 inch biscuit cutter and cut out 6 biscuits. Repat the dough together to cut the last few biscuits. Place on a parchment lined baking sheet. Brush with the remaining tablespoon heavy cream and sprinkle with sugar. Bake for 15-18 minutes, until lightly golden brown. Cool before serving.
To make the whipped cream:
- Combine the heavy cream and sour cream in a large bowl. Use a hand mixer to whip it until it thickens. Add the sugar and vanilla and continue to whip it until it reaches soft peaks.
- To serve, split the biscuits in half after they have cooled. Top with the juicy berries and whipped cream.
