Recipe courtesy of Gale Gand
Strawberry White Pepper Shortcake
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 349
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 41
- Dietary Fiber
- 2
- Sugar
- 13
- Protein
- 8
- Cholesterol
- 61
- Sodium
- 425
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
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.