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Strawberry Shortcakes with BGV Raspberry Balsamic & Black Pepper Syrup

Strawberry Shortcakes with BGV Raspberry Balsamic & Black Pepper Syrup
Recipe Date:
April 21, 2017
Cook Time:
Imperial (US)
  • 2 cups unbleached all purpose flour
  • 5 tbsps sugar, divided
  • 2 1/2 tsps baking powder
  • 1/4 tsp salt
  • 1/2 cup chilled unsalted butter, cut into 1/2 inch cubes
  • 1 cup chilled heavy whipping cream
  • 1 large egg, beaten to blend (for glaze)
  • 2 lbs fresh strawberries, hulled, quartered if small, sliced if large
  • 6 tbsps sugar, divided
  • 1 Pinch of freshly ground black pepper
  • 1 cup chilled heavy whipping cream
  • 1 tsp vanilla extract
  • 3 tbsps Bella Grace Vineyards Raspberry Balsamic Vinegar


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, about

five 1-second intervals. Add cream; using on/off turns, process until moist clumps form. Transfer

dough to lightly floured work surface. Gather dough into ball; flatten into 8x4-inch rectangle

(about 1 1/4 inches thick). Cut lengthwise in half, then crosswise into 4 equal strips, forming 8

square biscuits. Transfer biscuits to prepared baking sheet and chill 20 minutes.

DO AHEAD Can be made 1 day ahead. Cover and keep chilled. Brush top of biscuits with egg

glaze; sprinkle with remaining 1 tablespoon sugar. Bake until biscuits are golden brown and

tester inserted horizontally comes out clean, about 15 minutes. Transfer to rack and cool.

DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.


Mix strawberries, 5 tablespoons sugar, vinegar, and black pepper in medium bowl. Let macerate

30 minutes, stirring occasionally. Using electric mixer, beat cream, vanilla, and remaining 1

tablespoon sugar in another medium bowl until peaks form. Cut biscuits horizontally in half.

Place bottom half of each biscuit, cut side up, on plate. Using slotted spoon, divide strawberries

among biscuits. Spoon dollop of whipped cream atop strawberries. Cover each with top half of

biscuit. Drizzle some of juices from strawberries around shortcakes.