Strawberry White Pepper Shortcake

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • For the strawberries:
  • 2 cups strawberries, hulled (green part trimmed off), berries cut into pieces
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons light brown sugar, plus a little more, packed
  • For the biscuits:
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2 teaspoons white pepper
  • 1 tablespoon granulated sugar
  • 4 teaspoons baking powder
  • 1 cup chilled heavy cream, whisked to soft peak
  • 1 cup Greek yogurt
Directions

In a bowl, toss the strawberries with the 2 tablespoons vinegar and brown sugar, cover, and refrigerate until ready to serve.

Preheat the oven to 400 degrees F.

Biscuits: In a mixer fitted with a paddle attachment, mix the flour, salt, white pepper, sugar, and baking powder. Mix in the whipped cream until the mixture is moistened and just forms a ball. Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.

Use a rolling pin to roll the dough 1-inch thick. Cut with a 2 1/2-inch biscuit cutter into biscuits. Arrange on a sheet pan and bake until golden brown, about 20 minutes. Let cool on a wire rack.

When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of strawberries with the syrup that has collected in the bowl, a dollop of Greek yogurt, and a sprinkling of brown sugar. Place the top halves of the biscuits on top. Serve immediately.


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