WEEKDAYS 1e|12c|p

Strawberry Shortcake

Mario Batali
Servings: 6
30 to 45 min

Macerated strawberries are delicately spooned over yogurt scratch biscuits and topped with whipped cream.

  • Ingredients
  • step-by-step directions
Strawberry Shortcake
  • 3 pints Strawberries (tops removed and sliced in half lengthwise)
  • 1/4 cup Granulated Sugar (divided)
  • 1/3 cup Balsamic Vinegar
  • 1 cup Heavy Whipping Cream
  • freshly cracked Black Pepper
For the Yogurt Scratch Biscuits:
  • 2 cups All-Purpose Flour
  • 3 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/4 cup Granulated Suger
  • 7 tablespoons Unsalted Butter (cubed and kept cold)
  • 1 1/4 cups Greek Yogurt
  • Place the strawberries in a medium bowl and sprinkle with 2 tablespoons of granulated sugar and toss to coat. Set the strawberries aside to macerate while preparing the biscuits.
  • Whip the cream to soft peaks and sprinkle in the remaining 2 tablespoons of sugar. Continue whipping to a medium peak.
  • Just before plating add freshly cracked pepper and a drizzle of balsamic vinegar to the strawberries and stir to combine.
  • Slice the biscuits in half and add a large spoon full of strawberries, a drizzle of balsamic vinegar and a large dollop of whipped cream. Add a final drizzle of vinegar to the top along with freshly cracked black pepper.
  • For the Yogurt Scratch Biscuits: Preheat the oven to 450 degrees. Combine the flour, salt, baking powder, baking soda and sugar together in the work bowl of a food processor, and pulse until combined. Add the butter, and pulse it a few more times, until the butter is thoroughly cut into the flour mixture. 
  • Add the yogurt and pulse the mixture a couple more times to stir it in, just until the mixture forms into a cohesive whole Turn the dough out onto a floured surface and knead it 10 times, no more, no less. If the dough is too sticky, add a little flour, though the dough should be somewhat sticky. 
  • Press the dough to a 3/4-inch thickness and cut into rounds using a glass or biscuit cutter, pressing straight down without twisting.
  • Place biscuits on an ungreased parchment covered sheet pan. Reshape the remaining dough and cut into biscuits. Bake for 7 to 9 minutes, depending on your biscuit size, or until the biscuits are a light golden brown.  
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