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Dessert Recipes

Sweet Grits Shortcakes with Berry Compote


Grits can be used in sweet creations like this one, to add a subtle nutty corn flavor to the shortcake.

What You Need

Sweet Grits Shortcakes with Berry Compote


  1. Shortcakes: Preheat oven to 400°F. Stir together flour, grits, sugar, baking powder and salt; using a pastry blender, two knives or fingertips, cut in butter until mixture resembles coarse meal.
  2. Whisk together one egg, milk and vanilla; stir into flour mixture (do not overwork the dough). On lightly floured surface, pat dough into 1/2-inch thick rectangle. Using 3-inch round cutter, cut out 6 rounds. Reroll remaining dough to make 2 more rounds. Place rounds 2 inches apart on parchment paper–lined baking sheet.
  3. Whisk remaining egg with 1 tbsp water; brush over tops of pastry rounds. Bake for 17 to 20 minutes or until golden; let cool completely.
  4. Berry Compote: Place half of the berries and sugar in heavy-bottom saucepan set over medium-high heat; bring to boil, stirring often. Simmer for 3 to 5 minutes or until sugar dissolves completely.
  5. Whisk green tea with cornstarch until smooth; stir into berry mixture. Cook, stirring occasionally, for 3 to 5 minutes or until thickened. Stir in remaining berries; let cool completely.
  6. Assembly: Whip cream with 2 tbsp icing sugar until stiff peaks form.
  7. Cut each shortcake in half horizontally. For each serving, place bottom half of shortcake on serving dish. Spoon some of the Berry Compote on top; add a dollop of whipped cream. Cap with top half of shortcake. Dust with remaining icing sugar. Serve immediately.

If desired, add a little lemon, lime or orange zest to the compote.

Cooking time (duration)

Prep: 20 min. Cook: 30 min.

Number of servings (yield)

8 servings




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