Peppered Strawberry Shortcakes
Peppered Strawberry Shortcakes with Buttermilk Whipped Cream
6 servings | 50 minutes
A summer centerpiece, these Strawberry Shortcakes with Buttermilk Whipped Cream celebrate the essence of summer with their juicy strawberries layered over buttery, flaky biscuits and topped with a cloud of tangy whipped cream.
One of the purest joys of summer is the abundance of fresh strawberries at local farmers' markets. Those vibrant red berries are at their sweetest during the peak of the summer season, making them a perfect centerpiece for these Peppered Strawberry Shortcakes with Buttermilk Whipped Cream. This classic dessert celebrates the essence of summer with its juicy strawberries layered over buttery, flaky biscuits and topped with a cloud of tangy whipped cream. A tribute to the sweltering days and warm, breezy nights of my childhood summers in the valley that we just don’t get here in San Francisco, I’m relying on these little sweet berries and savory biscuits to transport me to a warmer place. Garnished with fragrant mint and basil, this dessert captures the taste of the summer but with my little peppery flare.
Strawberry Shortcuts
The biscuits could be mixed and shaped ahead then thrown in the freezer until you're ready to enjoy them. Just account for a little extra time in the oven!
The whipped cream can also be made a few hours ahead. Store in the fridge until you’re ready to use it!
Peppered Strawberry Shortcakes with Buttermilk Whipped Cream
6 servings | 50 minutes
Ingredients
12 tbsp butter
2 pints strawberries
2 tsp sugar
2 ½ c (300g) all-purpose flour
2 tsp (8g) Diamond Crystal kosher salt
2 tsp (10g) baking powder
2 tsp (8g) sugar
2 tsp (12g) baking soda
zest of 2 lemons
1 tsp (about 2g) fresh cracked black pepper
1 ¼ cup (355g) buttermilk
flake salt for garnish
2 cups (475g) heavy whipping cream
4 tbsp (50g) powdered sugar
mint and basil for garnish
Instructions
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and place a large glass bowl in the fridge.
Cut 12 tablespoons of cold butter into small cubes and return them to the fridge to keep cold.
Wash, core, and slice 2 pints of strawberries. This part is optional but if you would like extra sweet strawberries, add 2 teaspoons sugar and stir to evenly coat. Place the strawberries in the fridge and let the sugar do its magic (i.e. macerate) while you bake the biscuits. If skipping the extra sugar, just keep the freshly cut strawberries in the fridge so they stay chilled.
In a large bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons Diamond Crystal kosher salt, 2 teaspoons baking powder, 2 teaspoons sugar, 2 teaspoons baking soda, the zest of 2 lemons, and 1 teaspoon fresh cracked pepper.
Add in the chilled cubed butter. Using a biscuit cutter or the back of a fork, work the butter into the dry ingredients until the butter is pea-sized and looks like chunky sand. (You can also use your hands for this step, smashing the butter between your thumb and forefinger but you may need to chill the dough after, you don’t want it to melt)
Make a hole in the middle of your dry ingredients and add ¾ cup of the buttermilk. Use a fork to stir the flour into the buttermilk until it clumps together and is too hard to stir.
Using your hands, knead the dough a few times in the bowl until the loose floury bits are worked into a shaggy dough ball. Transfer to a lightly floured surface and knead a few more times until the dough comes together into an almost loosey goosey ball.
Pat the dough into a 6” by 6” square. Cut the dough into 4 equal pieces, stack them all up, and evenly press down to begin forming the flaky layers.
Press the dough into a 6” by 6” square again. Cut into 4 equal pieces, stack and press down.
Form into an 8” x 6” rectangle. Cut the dough in half longwise. Cut each half into 3 equal pieces to form 6 biscuits total.
Transfer the biscuits to the prepared baking sheet. Brush the biscuits with some extra buttermilk (about a tablespoon in total), crack a little more black pepper over top, and finish with a big sprinkle of flaky salt.
Bake the biscuits for 18-20 minutes until golden brown. Allow to cool for a few minutes before enjoying (these are pretty buttery already but wow are they good cut open and topped with butter while still hot).
While the biscuits are cooling, make the whipped cream. Add 2 cups of heavy whipping cream, ½ cup buttermilk, and 4 tablespoons of powdered sugar to the chilled glass mixing bowl. Using a hand mixer, whip on medium speed for about 5 minutes until stiff peaks form. Store in the fridge until ready to use.
To assemble, rough chop a small handful of fresh mint and basil leaves. Split the biscuit in half and place the bottom half in a bowl. Spoon over some of the strawberries, a sprinkle of the torn basil and mint, and a big dollop of whipped cream. Finish with the biscuit top and dig in immediately!
