Grown-Up Strawberry Shortcake

  1. For the berries:
  2. Taste a berry. Core and slice each strawberry into 3 or 4 slices. Toss with the lime juice, 2 tablespoons of the balsamic and sugar - anywhere from 2 tablespoons to 1/4 cup, depending on the sweetness of the berries.
  3. Refrigerate for 2-3 hours, stirring occasionally, until the berries are soft and sweet and have given up their juice. Just before serving, stir in the remaining tablespoon of balsamic.
  4. For the mascarpone:
  5. Beat the mascarpone and honey together. Can be done in advance, refrigerate until needed.
  6. For the biscuits:
  7. Preheat your oven to 400.
  8. Put the flour, baking powder, salt and pepper into a food processor; pulse briefly to combine. Add the butter and pulse to incorporate until the mix looks crumbly. Add the buttermilk and mix just until the dough pulls together into a mass.
  9. Flour your work surface and dump out the dough. Knead it for a few seconds into a smooth mass, then roll it out to 1/2 inch thick. Cut out 8 biscuits with a 4-inch cutter.
  10. Put the biscuits on a parchment-lined baking sheet. Beat the egg and brush it over the tops. Bake for 12-15 minutes, until golden brown.
  11. To assemble:
  12. Split a warm biscuit. Dollop mascarpone on each half. Top with berries, drizzling additional juice over the plate, and another little blop of mascarpone on top. Serve immediately.

strawberries, balsamic vinegar, ubc, mascarpone, weight mascarpone, ubc, allpurpose, baking powder, salt, freshly ground black pepper, butter, buttermilk, egg

Taken from tastykitchen.com/recipes/desserts/grown-up-strawberry-shortcake/ (may not work)

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