Recipe courtesy of Gale Gand

Strawberry White Pepper Shortcake

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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


  1. In a bowl, toss the strawberries with the 2 tablespoons vinegar and brown sugar, cover, and refrigerate until ready to serve.
  2. Preheat the oven to 400 degrees F.
  3. 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.
  4. 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.
  5. 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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