Strawberry Shortcakes with Balsamic and Black Pepper Syrup

Strawberry Shortcakes with Balsamic and Black Pepper Syrup
Strawberry Shortcakes with Balsamic and Black Pepper Syrup
All-American strawberry shortcake goes modern with a hit of balsamic vinegar and a dash of black pepper. Making the biscuits square instead of round is quicker and easier than using a biscuit cutter. Plus, you wonÂ’t have to reroll the dough, which can make the biscuits tough.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8
American Milk/Cream Food Processor Dessert Bake Fourth of July High Fiber Backyard BBQ Vinegar Strawberry Summer Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 1/2 teaspoons baking powder
  • 3 tablespoons balsamic vinegar
  • 1 cup chilled heavy whipping cream
  • 2 cups unbleached all purpose flour
  • 5 tablespoons sugar, divided
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 large egg, beaten to blend (for glaze)
  • 2 pounds fresh strawberries (about 8 cups), hulled, quartered if small, sliced if large
  • 6 tablespoons sugar, divided
  • 1 large pinch of freshly ground black pepper
  • Carbohydrate 56 g(19%)
  • Cholesterol 135 mg(45%)
  • Fat 35 g(54%)
  • Fiber 4 g(16%)
  • Protein 6 g(13%)
  • Saturated Fat 21 g(106%)
  • Sodium 223 mg(9%)
  • Calories 553

PreparationFor biscuits: Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper. Place flour, 4 tablespoons sugar, baking powder, and salt in processor. Using on/off turns, process to blend. Add butter; cut in using on/off turns until butter resembles large peas, about five 1-second intervals. Add cream; using on/off turns, process until moist clumps form. Transfer dough to lightly floured work surface. Gather dough into ball; flatten into 8 x 4-inch rectangle (about 1 1/4 inches thick). Cut lengthwise in half, then crosswise into 4 equal strips, forming 8 square biscuits. Transfer biscuits to prepared baking sheet and chill 20 minutes. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. Brush top of biscuits with egg glaze; sprinkle with remaining 1 tablespoon sugar. Bake until biscuits are golden brown and tester inserted horizontally comes out clean, about 15 minutes. Transfer to rack and cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature. For filling: Mix strawberries, 5 tablespoons sugar, vinegar, and black pepper in medium bowl. Let macerate 30 minutes, stirring occasionally. Using electric mixer, beat cream, vanilla, and remaining 1 tablespoon sugar in another medium bowl until peaks form. Cut biscuits horizontally in half. Place bottom half of each biscuit, cut side up, on plate. Using slotted spoon, divide strawberries among biscuits. Spoon dollop of whipped cream atop strawberries. Cover each with top half of biscuit. Drizzle some of juices from strawberries around shortcakes.

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy