Recipe and photo created by Elisabeth Michaels @zazachef_cook.eat.repeat
- 2 cups strawberries, hulled and coined
- 1 tbsp sugar
- 1 bag Pamela’s Biscuit & Scones Mix
- 12 tbsp butter, cut in pieces well chilled
- ¾ cup milk
- 1 tbsp white vinegar
- 3 tbsp sugar
- ½ cup balsamic vinegar
- ¼ cup maple syrup
- 1 cup heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla
Yield: 15Strawberry-Balsamic Biscuit Shortcake
Preheat oven to 400 Degrees.
In a food processor, add the baking mix, and sugar with butter and process until pea-sized crumbs are formed. Add the milk that’s been mixed with the vinegar until incorporated.
On a parchment-covered sheet pan, using a 1” ice cream scoop drop 30 small dollops. Place the biscuit 1 inch apart. Bake for 20 to 25 minutes until the edge is golden-brown. Reserve and let them cool down completely.
Prepare the strawberries and the whipped cream.
Mix the strawberries and the sugar and let it sit for 20 minutes.
To make the balsamic glaze, combine the balsamic vinegar and the maple syrup in a saucepan and bring it to a simmer. Cook over medium-low heat for 10 to 15 minutes. Set aside to cool and thicken.
To make the whipped cream, beat the cream in a stand mixer with a whisk attachment until soft peak forms. Add the vanilla and the powdered sugar and beat a little more until you get stiff peaks.
To assemble: cut the biscuity in half, place a few strawberries with their juices, top with whipped cream, and drizzle with the balsamic glaze. Top with the other half of the biscuit. Repeat with the rest and serve right away. (This recipe was based on a recipe (Strawberry Balsamic Shortcakes from the Epicurious)