Ingredients
Scale
For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons cold, unsalted butter
- 3/4 cup milk
For the shortcake:
- 1 1/2 lbs strawberries, de-stemmed and quartered
- 2 tablespoons balsamic vinegar
- 2 tablespoons sugar
- 1 1/2 cups heavy cream (12 ounces)
- 1 1/2 teaspoons vanilla
- 2 tablespoons powdered sugar
Instructions
For the biscuits:
- Preheat oven to 425 degrees F.
- Combine the dry ingredients in a food processor and pulse to combine. Add cubed cold butter and pulse briefly until crumb-like pieces are formed.
- Transfer the mixture to a large bowl and add milk. Stir until just combined.
- Form the dough into a round shape on a floured surface. Fold over itself 5-6 times.
- Using your hands, gently press dough to flatten to 1 inch thick. Cut dough into rounds using a 3-inch cookie or biscuit cutter. Place biscuits onto baking sheet and bake until golden brown, about 12-15 minutes.
For the shortcake:
- Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
- In a medium bowl, combine strawberries, balsamic vinegar and sugar.
- Pour strawberry mixture onto baking sheet. Roast until tender, about 30-35 minutes, turning over every 10-15 minutes. Set aside and let cool.
- In the meantime, using a stand mixer or electric mixer, whip the heavy cream, vanilla, and powdered sugar at medium speed until stiff peaks begin to form, about 5-8 minutes.
- Assemble shortcake by cutting biscuits in half, spooning strawberries over one half, topping with a dollop of whipped cream and covering with the other half of the biscuit.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Roast