Strawberry White Pepper Shortcake (Gale Gand) |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
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 |
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:
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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