Strawberry Pink Peppercorn Shortcakes
Strawberry Pink Peppercorn Shortcakes are a delicious and unique twist on the classic shortcake dessert.
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How to cook Strawberry Pink Peppercorn Shortcakes:
Strawberry Pink Peppercorn Shortcakes are a delicious and unique twist on the classic shortcake dessert. The combination of sweet strawberries, aromatic pink peppercorns, and buttery shortcakes creates a delightful flavor experience.
Here's a recipe for Strawberry Pink Peppercorn Shortcakes:
For the shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 2/3 cup milk
- 1 teaspoon vanilla extract
For the strawberry filling:
- 2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon pink peppercorns, crushed
For the whipped cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, combine the milk and vanilla extract. Gradually pour the milk mixture into the flour mixture, stirring until the dough comes together.
- Turn the dough out onto a lightly floured surface. Gently knead the dough a few times to bring it together, then pat it into a 1-inch thickness. Using a round biscuit cutter or a glass, cut out shortcakes from the dough and place them onto the prepared baking sheet.
- Bake the shortcakes in the preheated oven for about 12-15 minutes, or until they are golden brown. Remove them from the oven and let them cool on a wire rack.
- In a bowl, combine the sliced strawberries, granulated sugar, lemon juice, and crushed pink peppercorns. Stir well to combine and allow the mixture to sit for about 15 minutes, allowing the flavors to meld together.
- In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- To assemble, slice the cooled shortcakes in half horizontally. Spoon some of the strawberry mixture onto the bottom half of each shortcake. Top with a dollop of whipped cream, then place the top half of the shortcake over the filling.
- Serve the Strawberry Pink Peppercorn Shortcakes immediately and enjoy!
The combination of sweet strawberries, aromatic pink peppercorns, and buttery shortcakes makes this dessert truly special. It's a perfect treat for spring and summer when fresh strawberries are in season.