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Masa Berry Shortcake

6 servings
Pastelito con Fresas y Moras


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
  • cups all purpose flour, plus more to dust work surface
  • 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
  • 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.