Strawberry Shortcake with Balsamic and Black Pepper Syrup

Cooking Time: 15 min    Servings: 8

Products needed:

Strawberry Balsamic Vinegar



  • 2 cups unbleached all purpose flour
  • 6 tablespoons sugar, divided
  • 2½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup chilled unsalted butter, cut into 1/2-inch cubes
  • 1 cup chilled heavy whipping cream, minus 1 tablespoon saved for glazing


  • 2 pounds fresh strawberries, cleaned and sliced
  • 6 tablespoons sugar, divided
  • 3 tablespoons Olive Scene Strawberry Balsamic Vinegar
  • 1 pinch of freshly ground black pepper
  • 1 cup chilled heavy whipping cream
  • 1 teaspoon pure vanilla extract


For biscuits:

  1. Position rack in center of oven and preheat to 425°F.
  2. Line baking sheet with parchment paper.
  3. Place flour, 4 tablespoons sugar, baking powder, and salt in processor.
  4. Using on/off turns, process to blend.
  5. Add butter; cut in using on/off turns until butter resembles large peas, about five 1-second intervals.
  6. Add cream; using on/off turns, process until moist clumps form.
  7. Transfer dough to lightly floured work surface. Gather dough into ball; flatten into 8 x 4-inch rectangle (about 1 1/4 inches thick).
  8. Cut lengthwise in half, then crosswise into 4 equal strips, forming 8 square biscuits. Transfer biscuits to prepared baking sheet and chill 20 minutes.
  9. Can be made 1 day ahead.
  10. Cover and keep chilled.
  11. Brush top of biscuits with remaining cream; sprinkle with 1 tablespoon sugar.
  12. Bake until biscuits are golden brown and tester inserted horizontally comes out clean, about 15 minutes.
  13. Transfer to rack and cool.
  14. Can be made 8 hours ahead.
  15. Let stand at room temp.


  1. Mix strawberries, 5 tablespoons sugar, vinegar, and black pepper in medium bowl.
  2. Let macerate 30 minutes, stirring occasionally.
  3. Using an electric mixer, beat cream, vanilla, and remaining 1-tablespoon sugar in another medium bowl until peaks form.
  4. Cut biscuits horizontally in half.
  5. Place bottom half of each biscuit; cut side up, on plate.
  6. Using slotted spoon, divide strawberries among biscuits.
  7. Spoon a dollop of whipped cream on top of strawberries.
  8. Cover each with top half of biscuit.
  9. Drizzle some of juices from strawberries around shortcakes.

Modified from Bon Appetit June 2010