STRAWBERRY BALSAMIC SHORTCAKES

Strawberry Balsamic Shortcakes image

This is my tangy updo to the sinfully sweet strawberry shortcake.

Provided by Jerrelle Guy

Categories Dessert Summer Juneteenth Strawberry Biscuit Milk/Cream Olive Oil Pastry Bake Peanut Free Tree Nut Free Dairy Free

Yield Serves 6

Number Of Ingredients 18

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Ingredients

Strawberries:
2 cups (400 g) hulled and coined strawberries
2 tbsp (24 g) pure cane sugar
Olive Oil Biscuits:
3 cups (360 g) whole wheat pastry flour, plus more for dusting
4 tsp (10 g) baking powder
3 tbsp (36 g) granulated sugar
1/2 tsp salt
½ cup (120 ml) olive oil
½ cup (120 ml) buttermilk, plus more for brushing
Raw sugar, for sprinkling (optional)
Balsamic Glaze:
½ cup (120 ml) balsamic vinegar
¼ cup (60 ml) agave or honey
Whipped Cream Topping:
1 cup (235 ml) cold heavy cream
3 tbsp (45 ml) honey or agave
Mint or basil for topping

Steps:

To make the strawberries, toss the coined berries and cane sugar together in a bowl. Let them sit for about 20 minutes, or until they start to break down and liquefy.
Preheat the oven to 450°F (230°C or gas mark 8) and have a sheet pan lined with parchment nearby.
To make the biscuits, in a bowl, stir together the flour, baking powder, granulated sugar and salt. Drizzle over the olive oil, and gently toss with your hands until droplets of oil are dispersed evenly throughout the flour. Add the buttermilk, stirring gently and compressing with your hands until a shaggy dough is formed. Dump out onto a floured work surface and knead until it comes together into a solid mass. Roll it out into a 1¼-inch (3-cm)-thick disk. Using a 3-inch (7.5-cm) biscuit cutter, punch out 6 biscuits, folding and re-rolling the dough if needed. Place the biscuits on the lined sheet tray, brush with more buttermilk, sprinkle with raw sugar if using, and bake for 8 to 10 minutes, or until slightly puffed and golden brown. Remove the biscuits and transfer to a wire rack to cool.
To make the balsamic glaze, combine the balsamic vinegar and honey in a saucepan and bring it to a simmer. Cook over medium-low heat for 10 to 15 minutes, or until the liquid reduces by half. Set aside to cool and thicken.
To make the whipped cream topping, when you're ready to serve, beat together the cream and honey in a stand mixer with a whisk attachment, or in a bowl with an electric mixer, until stiff peaks form, about 3 minutes. Split the cooled biscuits in half and spoon on some of the strawberries along with some of their juices so it soaks into the bottom biscuit. Top with a dollop of whipped cream, followed by a drizzle of the balsamic glaze. Top with the other half of the biscuit, and repeat with more strawberries, more cream, and another drizzle of glaze. Repeat with the rest of the biscuits, and serve immediately.