4/16/18

Boozy Strawberry Shortcake With Thyme & Black Pepper


Need a quick and easy dessert you can make in advance? I present Boozy Strawberry Shortcake With Thyme & Black Pepper. I used the recipe for the biscuit part from Food Network, but spiked up the strawberry mixture with rose and added thyme and black pepper for a modern and savory touch.

If you aren't as adventures as I am when it comes to dessert, stick to the original strawberries + sugar mixture.

Boozy Strawberry Shortcake With Thyme & Black Pepper
Adapted from Food Network

Ingredients
For the biscuit part
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoons salt
1 1/2 cups heavy cream
1-2 tablespoons sugar in the raw

For the strawberry mixture
3 cups strawberries, diced
2 cups rose, or more as needed
4 sprigs thyme, leaves only
black pepper to taste

1 1/2 cups heavy cream, whipped

Directions
1. Preheat the oven to 400F.
2. In a bowl, whisk together flour, baking powder, baking soda, sugar, and salt. 
3. Add heavy cream and mix to combine. The mixture will look a bit clumpy. Don't worry.
4. Add the mixture into an ungreased 8" baking pan, sprinkle with sugar in the raw, and bake for 25 minutes.
5. Meanwhile, macerate the strawberries in rose and thyme for about 20 minutes.
6. Strain the strawberries (drink the wine) and add black pepper to taste.
7. Once the biscuit part is baked, take it out of the oven and allow to cool on a cookie rack. Cut out round shapes using a biscuit cutter and layer a mixture of strawberries and freshly whipped heavy cream.


I really liked how easy this recipe was. If you have a large sweet tooth, you will want to increase the amount of sugar and make sweetened whipped cream, but as I mentioned earlier, I enjoyed the savory feel of this dessert.

If you want to make this dessert in advance, keep all of its components separately and toast the sliced biscuit before serving.

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