Pistachio Swirl Strawberry Shortcakes

Yield:

Instructions

Preheat your oven to 375° and set a rack in the middle. Line a baking sheet with parchment paper and set aside.  

In a large bowl, whisk together the flour, cornmeal, 1½ tablespoons sugar, baking powder, and salt until evenly combined. Add the cream and stir with a spatula until a cohesive dough forms. Set aside.

In a blender, pulse the pistachios with 1½ tablespoons sugar until finely ground, with some peppercorn-size pieces remaining. Add the butter and pulse to combine, scraping the sides with a spatula as needed. 

Dust the counter with flour. Press the dough out into a rough rectangle, sprinkle with flour, and roll an even 12-by-9-inch rectangle with the long side facing you.

Spread the pistachio mixture evenly over the dough, leaving a 1-inch border at the top. Starting from the bottom, roll the dough up around the filling like a jelly roll. When you get to the top, lightly press the seam to seal. Use a sharp knife to cut the roll crosswise into eight equal portions; arrange these, evenly spaced, on the baking sheet. Press each lightly to flatten it a bit. Transfer to the oven and bake until fragrant and just golden at the edges, 20 to 25 minutes. Let cool completely.

Instructions

Meanwhile, stir the strawberries with the granulated sugar and let sit until they soften and release their juices, at least 20 minutes.

Just before serving, whip the cream with the powdered sugar to form soft peaks. Carefully slice the biscuits in half crosswise, and spoon some strawberries and whipped cream over each bottom half. Top with the other half and serve with extra strawberries and whipped cream on the side.