For the shortcake biscuits:
3 cups all-purpose flour
¼ cup granulated sugar
½ teaspoon kosher salt
5 teaspoons baking powder
1¼ cups unsalted butter, chilled and cut into chunks
1 cup whole milk
1 egg
2 teaspoons turbino sugar
For the macerated balsamic strawberries:
2 pounds strawberries, hulled and quartered
¼ cup granulated sugar
2 teaspoons Patricia & Paul Strawberry balsamic vinegar
For serving:
2 cups heavy whipping cream
1 tablespoon granulated sugar
2 tablespoons chiffonade basil

For the shortcake biscuits:
Preheat oven to 450ºF.
Add the flour, sugar, salt, and baking powder to the bowl of a food processor
and pulse a few times. Add the butter and continue to pulse until the mixture is crumbly. Add the milk and continue to pulse until moistened. Turn
out onto a clean, lightly floured work surface and shape into a circle. Cover
with plastic wrap and chill for 30 minutes.
Roll the dough out into a circle 1-inch thick. Use a 3-inch biscuit cutter to
cut biscuits. Place on a greased baking sheet. Beat the egg with 1 tablespoon
of water. Brush the tops of the biscuits with the egg wash then sprinkle with
the turbino sugar.
Bake until golden brown, about 18 to 20 minutes. Let cool on a cooling
For the macerated balsamic strawberries:
In a medium mixing bowl stir together the strawberries, sugar and balsamic
vinegar. Let stand at room temperature until the juices from the strawberries are released and a syrup forms, about 30 minutes.
For serving:
Add the chilled heavy cream and sugar to the bowl of a stand mixer. Beat
on high until stiff peaks form, about 1 minute.
Split the biscuits in half and spoon some of the strawberry mixture in between. Top with a scoop of whipped cream and the other half of the biscuit.
Garnish with basil.

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