"Grown-Up" Strawberry Shortcake

A sweet childhood favorite gets a savory grown-up twist with strawberries slow-roasted in balsamic vinegar. You might want to double the strawberry recipe; they're also a decadent addition to oatmeal! 

Casey Barber

"Grown-Up" Strawberry Shortcake

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    2 lbs strawberries, cleaned and hulled 1/4 tsp kosher salt
    1/4 cup balsamic vinegar 4 Tbs chilled unsalted butter, cut into 1/2-inch cubes
    2 tsp raw or Demerara sugar 1 cup half and half
    1 tsp freshly ground black pepper 1 Tbs raw or Demerara sugar
    2 1/2 cups unbleached all purpose flour 1/2 cup chilled heavy or whipping cream
    1/4 cup granulated sugar 1 tsp powdered sugar
    1 Tbs baking powder


    Prep: 30 min Total:
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    • 1

      Preheat the oven to 250 and line a baking sheet with parchment paper.

    • 2

      Place the whole strawberries, tips up, on the baking sheet – it’s ok if they crowd in, as long as they’re in one layer – and bake for 30 minutes.

    • 3

      Remove the strawberries, sprinkle evenly with the vinegar, sugar, and black pepper, and return to the oven for 30 more minutes.

    • 4

      The strawberries can be made a day in advance and refrigerated with their juices in a clean, airtight container. Bring to room temperature before serving.

    • 5

      Make the biscuits: Raise the temperature of the oven to 375° and line a clean baking sheet with parchment paper.

    • 6

      Pulse the flour, granulated sugar, baking powder, and salt in a food processor for 5 seconds until sifted and incorporated. Add the butter and pulse on and off in three-second bursts about 5 or 6 times, until the flour is the texture of moist cornmeal.

    • 7

      Reserve 1 tablespoon of the half and half in a small bowl. With the food processor running, pour the remaining half and half through the feed tube into the flour and process just until a sticky dough forms.

    • 8

      Turn the dough out onto a clean, floured work surface and pat gently into a 1/2 inch-thick round. Cut the dough into 8 biscuits with a 3-inch cookie or biscuit cutter, gathering the scraps and patting together as needed.

    • 9

      Place the biscuits on the prepared baking sheet, brush the tops with the reserved half and half, and sprinkle with the raw sugar.

    • 10

      Bake for about 20 minutes, just until the biscuits are pale golden. Transfer to a wire rack and cool for 10 minutes.

    • 11

      While the biscuits cool, make the whipped cream: Whisk the cream and powdered sugar together with an electric hand mixer on high speed until soft peaks form, about 2 minutes.

    • 12

      Assemble the shortcakes by splitting a biscuit in half, then topping with strawberries and a dollop of whipped cream.

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