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.