Dopplebock-Balsamic Strawberry Shortcake

Photo: Kevin Robie. used without permission.

Source: Draft Magazine

Serves: 6

BERRIES
2 pints (4 cups) ripe strawberries, quartered
¼ cup sugar
3 tablespoons white balsamic vinegar
¼ teaspoon freshly ground black pepper
SHORTCAKE
1½ cups all-purpose flour
2 tablespoons sugar, plus additional for sprinkling
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1/3 cup Smuttynose S’muttonator
1/3 cup well-shaken buttermilk, plus additional for brushing
5 tablespoons unsalted butter, cold and cubed very small
WHIPPED CREAM
1 cup heavy cream, chilled
4 teaspoons sugar
Purée 1 cup of the strawberries with the sugar and vinegar in a blender or mini processor. Transfer to a bowl, and stir in the remaining strawberries. Let sit, covered, 1 hour.

Preheat the oven to 400 F, and line a baking sheet with parchment paper. In a wide, shallow bowl, combine the flour, 2 tablespoons sugar, baking powder, baking soda and salt. Using your fingertips or a pastry blender, work the cold butter into the flour mixture until the butter is pea-sized. Quickly add the beer and buttermilk, and bring the dough together (it will look a little shaggy).

Turn the dough onto a floured surface, knead it gently three or four times, and pat into a 1-inch-thick round. Lightly flour a 3-inch biscuit cutter and cut out 6 biscuits, gathering the scraps and re-forming the dough as needed. Transfer the biscuits to the baking sheet, lightly brush the tops with buttermilk, and sprinkle with sugar. Bake until cooked through and very lightly browned, 18 to 20 minutes. Transfer to a rack to cool slightly.

In a medium bowl, whip the cream and sugar until just shy of soft peaks.

Split the biscuits with a serrated knife, and arrange the bottoms on plates. Spoon the berries over the bottoms, and top with whipped cream and biscuit tops.

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