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!
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
1 tablespoon (15 ml) sugar
3 cups (710 ml) hulled and sliced strawberries
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
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.
In a large bowl, combine the sugar and strawberries. Toss to combine.
Allow the mixture to sit at room temperature for one hour.
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.
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.