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Ingredients
- 2 cups unbleached all purpose flour
- 5 tablespoons sugar, divided
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1 cup chilled heavy whipping cream
- 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
- 3 tablespoons balsamic vinegar
- 1 large pinch of freshly ground black pepper
- 1 cup chilled heavy whipping cream
- 1 teaspoon vanilla extract
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
Preparation
For 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.
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