Hellllloooo strawberries! Is there any greater jewel in summer’s berry bounty? Juicy, sweet, packed with vitamin C, these ruby red delights have it all. Pop them in your mouth straight from the vine or dress them up in a million ways: doesn’t matter how you get them, strawberries are nature’s way of saying, “dessert is OK!” This is one of my favourite variations on the classic Strawberry Shortcake – the balsamic and pepper add a twist that takes this from the deliciously ordinary and raises it to the extraordinary.
What’s your favourite way to eat strawberries? Drop us a line in the comments, we’d love to hear how you’ll be eating yours this summer.
Makes 6 dessert servings
- 4 cups fresh strawberries
- 1 tsp. vanilla
- 2 Tbsp. balsamic vinegar
- 1 1/2 cups granulated sugar
- 2 Tbsp. freshly squeezed orange juice
- 2 Tbsp. cornstarch
- 1 1/2 cups all purpose flour
- 2 Tbsp. granulated sugar
- 2 1/4 tsp. baking powder
- 1/2 tsp. sea salt
- 1/4 tsp. medium coarse ground cracked black pepper
- 6 Tbsp. cold unsalted butter, cut into small pieces
- 3/4 cup heavy cream
- 1 large egg
- 1tsp. water
- crystal or granulated sugar
Combine the strawberries, vanilla, sugar, orange juice and cornstarch in a large bowl, mixing well. Put the filling into a non-reactive pot and heat just until mixture begins to thicken. Remove from heat and let cool while preparing biscuits.
Preheat oven to 400 degrees F. (200 C.). Make the biscuits by combining the flour, sugar,baking powder, salt and pepper. Cut in the butter with a pastry cutter until the mixture looks like coarse meal. Using a fork, stir in the cream until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and knead gently until smooth. Do not overwork the dough or the biscuits will be tough. Pat the dough down to about 1/2 inch thick. Using a 3 inch biscuit cutter, cut out six biscuits. (You can gather the scraps and press together; repeat until dough is used up)
Whisk together the egg and water to make an egg wash. Place the biscuits on a parchment lined baking sheet and brush the biscuits lightly with egg wash and then sprinkle with sugar. Bake for 8 to 10 minutes or until golden brown and noticeably risen.
To assemble: slice warm biscuits open and spoon a serving of balsamic strawberries onto bottom layer. Place top layer on and serve with a dollop of fresh whipped cream. Enjoy!