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Three peppercorn strawberry shortcakes
Tropical and fruity pink peppercorns lend their delicate heat to the strawberry topping, while fragrant black peppercorns find a home in the shortcakes. Finally, a white peppercorn whipped cream to top things off!
YIELDS
6
Ingredients
Shortcakes
- 2 1/2 cups (590 ml) flour
- 1 tablespoon (15 ml) baking powder
- 1/2 teaspoon (2.5 ml) salt
- 2 teaspoons (10 ml) black pepper, freshly ground
- 1/3 cup (80 ml) sugar
- 2/3 cup (160 ml) butter, cubed, cold
- 1 1/4 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 1/2 cups (35 ml) cold whipping cream
- 1/2 teaspoon (2.5 ml) ground white pepper
- 3 tablespoons (45 ml) sugar
- 1 tablespoon (15 ml) vanilla extract
- Lightly crushed pink peppercorns, for garnish
Directions
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 the dough comes together.
- Form the dough into a ball, turn it out onto the counter knead for one minute.
- Flatten the ball out with your hands and shape it into a six-inch x nine-inch rectangle that is one inch thick.
- Cut out six rounds using three-inch 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 cooling completely.
Strawberry Topping
- In a large bowl, combine the sugar and strawberries. Toss to combine.
- Allow the mixture to sit at room temperature for one hour.
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.
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. Enjoy!
