Strawberry-Orange Shortcake Tart

Melanie Campbell


Baking the shortcake in a tart pan produces a sweet-and-sturdy base for the berries and whipped cream.


★★★★★ 1 vote

20 Min
1 Hr 25 Min


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  • 1 3/4 c
    all purpose flour
  • 1/4 c
    plain yellow cornmeal
  • 2 Tbsp
  • 3/4 tsp
    baking powder
  • 1/2 tsp
  • 6 Tbsp
    cold butter, cut into pieces
  • 1 large
    egg, lightly beaten
  • 2/3 c
  • 1 Tbsp
    orange marmalade
  • 1
    (16-oz) container fresh strawberres, cut in half
  • 1/2 c
    orange marmalade
  • 2 c
    heavy cream
  • 2 Tbsp
  • ·
    garnishes: fresh mint sprigs, sweetened whipped cream

How to Make Strawberry-Orange Shortcake Tart


  1. Preheat oven to 425F. Place first 6 ingredients (in order of ingredient list) in a food processor. Process for 20 seconds or until mixture resembles coarse sand. Transfer to a large bowl.
  2. Whisk together egg and buttermilk; add to flour mixture, stirring just until dry ingredients are moistened and a dough forms. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Press dough on bottom and sides of a lightly greased 9-inch tart pan.
  3. Bake at 425F for 20 to 22 minutes oruntil golden and firm to touch.
  4. Microwave 1 Tbsp. marmalade at HIGH 10 seconds; brush over crust. Cool 45 minutes.
  5. Stir together strawberries and 1/2 cup marmalade.
  6. Beat heavy cream with 2 Tbsp. sugar at medium speed with an electric mixer until soft peaks form. Spoon onto cornmeal crust; top with strawberry mixture. Garnish, if desired.

Printable Recipe Card

About Strawberry-Orange Shortcake Tart

Course/Dish: Desserts, Fruit Desserts
Other Tag: Quick & Easy
Hashtags: #tart, #shortcake

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