Three-Peppercorn Strawberry Shortcakes

Difficulty:
1/5

Ease of Preparation: Easy

Yield: Serves 6

Ingredients:

Shortcakes:

  • 2 ½ cups (590 ml) flour
  • 1 tablespoon (15 ml) baking powder
  • ½ teaspoon (2.5 ml) salt
  • 2 teaspoons (10 ml) black pepper, freshly ground
  • ⅓ cup (80 ml) sugar
  • ⅔ cup (160 ml) butter, cubed, cold
  • 1 ¼ cups (300 ml) buttermilk
  • 1 egg, whisked, for egg wash
  • Sugar, for sprinkling

Strawberry Topping:

  • 1 tablespoon (15 ml) sugar
  • 3 cups (710 ml) hulled and sliced strawberries

Whipped Cream:

  • 1 ½ cups (35 ml) cold whipping cream
  • ½ teaspoon (2.5 ml) ground white pepper
  • 3 tablespoons (45 ml) sugar
  • 1 tablespoon (15 ml) vanilla extract
  • Lightly crushed pink peppercorns, for garnish

Method:

For the Shortcakes:

Preheat the oven to 375 F (190 C).

In a large bowl, whisk together the flour, baking powder, salt, pepper, and sugar

Add the butter to the flour and cut in using a butter cutter or fork until the mixture resembles large crumbs.

Slowly add the buttermilk and mix well using a fork to incorporate until dough comes together.

Form the dough into a ball, turn out onto the counter knead for 1 minute.

Flatten the ball out with your hands and shape into a 6-inch x 9-inch (15 cm x 23 cm) rectangle that is 1 inch (2.5 cm) thick.

Cut out 6 rounds using 3-inch (7.5 cm) pastry cutters, and transfer to a parchment lined baking tray.

Brush the dough rounds with egg wash and sprinkle with sugar.

Bake for 25 minutes.

Allow to cool completely.

For the Strawberry Topping:

In a large bowl, combine the sugar and strawberries. Toss to combine.

Allow the mixture to sit at room temperature for 1 hour.

For the Whipped Cream:

Pour the cream into a chilled bowl. Beat until soft peaks form.

Add the ground white pepper, sugar, and vanilla and beat until stiff peaks form.

To Assemble:

Cut shortcakes in half crosswise.

Top the bottom half with whipped cream, then a generous spoonful of the Strawberry Topping.

Sprinkle the Strawberry Topping with lightly crushed pink peppercorns.

Place the top half of the shortcake back on top.

Serve immediately.