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.