Strawberry Shortcakes with Balsamic and Black Pepper Syrup


  • 2 cups unbleached all purpose flour
  • 5 tablespoons sugar, divided
  • 2 pounds fresh strawberries (about 8 cups), hulled, quartered if small, sliced if large
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
  • 1 cup chilled heavy whipping cream
  • + 6 more ingredients
    • 1 large egg, beaten to blend (for glaze)
    • 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

1. 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, a...

View full recipe at SpringPad


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