Balsamic Strawberry Shortcakes

"This recipe is from a classic San Francisco restaurant."
 
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Ready In:
20mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Preheat the oven to 350 degrees F.
  • Combine the flour, 1/4 cup of sugar, baking powder and salt in a bowl. Add the butter and cut it into the flour using a pastry cutter or two knives until the smallest pieces of the mixture are no larger than a pea.
  • Whisk together one egg and the heavy cream. Add it to the dry mixture and stir the dough with a fork until it just comes together.
  • Transfer the dough to a well-floured surface and press it down with your fingers until it’s about 1 inch thick. Use a 3 inch biscuit cutter to cut out 4 circles. Place them on an ungreased cookie sheet, a few inches apart.
  • Whisk the other egg in a small bowl and brush the tops of the biscuits with it. Sprinkle with the large grain sugar.
  • Bake the biscuits for about 30 – 45 minutes (until the tops are golden). Remove from the oven and cool until warm.
  • While the biscuits are baking, combine the strawberries with the vinegar, sugar and lemon zest, and allow them to sit on the counter for 20-30 minutes.
  • Pour the cream into a large bowl, add the sugar and vanilla extract. Use a hand blender with a whisk attachment to whisk on high speed for a minute or two until the cream holds soft peaks.
  • Slice the biscuits in half, then evenly divide the strawberries between the four bottom halves of the biscuits. Next, drop a generous dollop of whipped cream over the berries, and place the biscuit halves on top.
  • Serve with additional whipped cream and macerated strawberries on the side.

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Reviews

  1. Excellent recipe! I have a recipe posted for balsamic strawberries from a Jeff Smith cookbook but yours is better than mine. The lemon zest makes a world of difference and I will make them that way from now on. I'm a lazy bachelor so I used purchased shortcakes from the bakery. Very tasty!
     
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