Strawberry White Pepper Shortcake

• 2 cups strawberries, hulled (green part trimmed off), berries cut into pieces
• 2 tablespoons white balsamic vinegar
• 2 tablespoons light brown sugar, plus a little more, packed
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 2 teaspoons white pepper
• 1 tablespoon granulated sugar
• 4 teaspoons baking powder
• 1 cup chilled heavy cream, whisked to soft peak
• 1 cup Greek yogurt

1. In a bowl, toss the strawberries with the 2 tablespoons vinegar and brown sugar, cover, and refrigerate until ready to serve.
2. Preheat the oven to 400 degrees F.
3. Biscuits: In a mixer fitted with a paddle attachment, mix the flour, salt, white pepper, sugar, and baking powder.
4. Mix in the whipped cream until the mixture is moistened and just forms a ball.
5. Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.
6. Use a rolling pin to roll the dough 1-inch thick.
7. Cut with a 2 1/2-inch biscuit cutter into biscuits.
8. Arrange on a sheet pan and bake until golden brown, about 20 minutes.
9. Let cool on a wire rack.
10. When ready to serve, split the biscuits in half horizontally.
11. Place the bottoms on serving plates.
12. On each, place a spoonful of strawberries with the syrup that has collected in the bowl, a dollop of Greek yogurt, and a sprinkling of brown sugar.
13. Place the top halves of the biscuits on top.
14. Serve immediately.

strawberries, white balsamic vinegar, light brown sugar, flour, salt, white pepper, sugar, baking powder, heavy cream, greek yogurt

Taken from www.foodnetwork.com/recipes/strawberry-white-pepper-shortcake-recipe.html (may not work)