Mario Batali's Strawberry Shortcake

By SandyC

Ingredients

• For the Yogurt Scratch Biscuits:
• 3 pints Strawberries (tops removed and sliced in half lengthwise)
• 1/4 cup Granulated Sugar (divided)
• 1/3 cup Balsamic Vinegar
• 1 cup Heavy Whipping Cream
• freshly cracked Black Pepper
• 2 cups All-Purpose Flour
• 3 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1/4 cup Granulated Suger
• 7 tablespoons Unsalted Butter (cubed and kept cold)
• 1 1/4 cups Greek Yogurt

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 3 pints Strawberries (tops removed and sliced in half lengthwise)
1/4 cup Granulated Sugar (divided)

instructions Place the strawberries in a medium bowl and sprinkle with 2 tablespoons of granulated sugar and toss to coat. Set the strawberries aside to macerate while preparing the biscuits.

step 2

ingredients 1 cup Heavy Whipping Cream

instructions Whip the cream to soft peaks and sprinkle in the remaining 2 tablespoons of sugar. Continue whipping to a medium peak.

step 3

ingredients freshly cracked Black Pepper
1/3 cup Balsamic Vinegar

instructions Just before plating add freshly cracked pepper and a drizzle of balsamic vinegar to the strawberries and stir to combine.

step 4

ingredients

instructions Slice the biscuits in half and add a large spoon full of strawberries, a drizzle of balsamic vinegar and a large dollop of whipped cream. Add a final drizzle of vinegar to the top along with freshly cracked black pepper.

step 5

ingredients 2 cups All-Purpose Flour
3 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 cup Granulated Suger
7 tablespoons Unsalted Butter (cubed and kept cold)

instructions For the Yogurt Scratch Biscuits: Preheat the oven to 450 degrees. Combine the flour, salt, baking powder, baking soda and sugar together in the work bowl of a food processor, and pulse until combined. Add the butter, and pulse it a few more times, until the butter is thoroughly cut into the flour mixture.

step 6

ingredients 1 1/4 cups Greek Yogurt

instructions Add the yogurt and pulse the mixture a couple more times to stir it in, just until the mixture forms into a cohesive whole Turn the dough out onto a floured surface and knead it 10 times, no more, no less. If the dough is too sticky, add a little flour, though the dough should be somewhat sticky.

step 7

ingredients

instructions Press the dough to a 3/4-inch thickness and cut into rounds using a glass or biscuit cutter, pressing straight down without twisting.

step 8

ingredients

instructions Place biscuits on an ungreased parchment covered sheet pan. Reshape the remaining dough and cut into biscuits. Bake for 7 to 9 minutes, depending on your biscuit size, or until the biscuits are a light golden brown.

Helpful Tips:
1. Greek yogurt adds a bit of tanginess to the biscuits.
2. Build the strawberry shortcakes and allow some time for the juices to soak through the biscuit.