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Name: Strawberry Shortcakes with Balsamic and Black Pepper Syrup
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 cups unbleached all purpose flour; 5 tablespoons sugar divided; 2 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup Unsalted butter chilled , cut into 1/2-inch cubes; 1 cup heavy whipping cream; 1 large egg beaten to blend (for glaze); Filling; 2 pound Strawberries hulled, quartered if small, sliced if large; 6 tablespoon sugar divided; 3 tablespoon Balsamic Vinegar; 1 large pinch black pepper freshly ground; 1 cup Heavy whipping cream chilled; 1 teaspoon Vanilla extract

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INGREDIENTS

2 cups unbleached all purpose flour
5 tablespoons sugar ; divided
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup Unsalted butter ; chilled , cut into 1/2-inch cubes
1 cup heavy whipping cream
1 large egg ; beaten to blend (for glaze)
Filling
2 pound Strawberries ; hulled, quartered if small, sliced if large
6 tablespoon sugar ; divided
3 tablespoon Balsamic Vinegar
1 large pinch black pepper ; freshly ground
1 cup Heavy whipping cream ; chilled
1 teaspoon Vanilla extract

Servings

INSTRUCTIONS

For biscuits:

Position rack in center of oven and preheat to 425F. Line baking sheet with parchment paper. Place flour, 4 tablespoons sugar, baking powder, and salt in processor. Using on/off turns, process to blend. Add butter; cut in using on/off turns until butter resembles large peas, about five 1-second intervals. Add cream; using on/off turns, process until moist clumps form. Transfer dough to lightly floured work surface. Gather dough into ball; flatten into 8 x 4-inch rectangle (about 1 1/4 inches thick). Cut lengthwise in half, then crosswise into 4 equal strips, forming 8 square biscuits. Transfer biscuits to prepared baking sheet and chill 20 minutes. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.

Brush top of biscuits with egg glaze; sprinkle with remaining 1 tablespoon sugar. Bake until biscuits are golden brown and tester inserted horizontally comes out clean, about 15 minutes. Transfer to rack and cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.

For filling:

Mix strawberries, 5 tablespoons sugar, vinegar, and black pepper in medium bowl. Let macerate 30 minutes, stirring occasionally.

Using electric mixer, beat cream, vanilla, and remaining 1 tablespoon sugar in another medium bowl until peaks form.

Cut biscuits horizontally in half. Place bottom half of each biscuit, cut side up, on plate. Using slotted spoon, divide strawberries among biscuits. Spoon dollop of whipped cream atop strawberries. Cover each with top half of biscuit. Drizzle some of juices from strawberries around shortcakes.

NOTES

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Strawberry Shortcakes with Balsamic and Black Pepper Syrup

2 cups unbleached all purpose flour 
5 tablespoons sugar divided
2 1/2 teaspoons baking powder 
1/4 teaspoon salt 
1/2 cup Unsalted butter chilled , cut into 1/2-inch cubes
1 cup heavy whipping cream 
1 large egg beaten to blend (for glaze)
  Filling 
2 pound Strawberries hulled, quartered if small, sliced if large
6 tablespoon sugar divided
3 tablespoon Balsamic Vinegar 
1 large pinch black pepper freshly ground
1 cup Heavy whipping cream chilled
1 teaspoon Vanilla extract

For biscuits:
Position rack in center of oven and preheat to 425F. Line baking sheet with parchment paper. Place flour, 4 tablespoons sugar, baking powder, and salt in processor. Using on/off turns, process to blend. Add butter; cut in using on/off turns until butter resembles large peas, about five 1-second intervals. Add cream; using on/off turns, process until moist clumps form. Transfer dough to lightly floured work surface. Gather dough into ball; flatten into 8 x 4-inch rectangle (about 1 1/4 inches thick). Cut lengthwise in half, then crosswise into 4 equal strips, forming 8 square biscuits. Transfer biscuits to prepared baking sheet and chill 20 minutes. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.

For filling: 
Mix strawberries, 5 tablespoons sugar, vinegar, and black pepper in medium bowl. Let macerate 30 minutes, stirring occasionally.

Using electric mixer, beat cream, vanilla, and remaining 1 tablespoon sugar in another medium bowl until peaks form.

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Nutrition

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Serving Size: 1 Serving (236g)
Recipe Makes: 8 Servings

Calories: 420
Calories from Fat: 215 (51%)

Amt Per Serving		% DV

	Total Fat 23.9g	32 %
	Saturated Fat 14.5g	72 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 1.2g
Cholesterol 98.1mg		30 %
Sodium 2039.2mg		70 %
Potassium 247.1mg		7 %
Total Carbohydrate 50.6g		15 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 47.5g
Protein 5.2g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 420

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