Dessert · egg-free · Fruit

Cardamom & Black Pepper Strawberry Shortcake

Summer is finally showing up and what better way to say hello to it then to serve up a strawberry shortcake and with the Quebec strawberries making an appearance in grocery stores, the timing couldn’t be better.

Although, the first strawberries are always a bit lacking in sugar content, I remedy that by adding a tablespoon of sugar and letting the strawberries absorb it while completing the rest of the recipe.  It is no secret that black pepper goes great with strawberries, the contrast between the sweetness and spiciness elevates the berries.  Try macerating some strawberries with fresh ground black pepper, balsamic vinegar and a little sugar then spooning over vanilla ice cream for a perfect summer desert.

Start by washing and cutting your strawberries in half or in quarters, if they are too big, and place in a bowl. Add the sugar, cardamom, black pepper and toss together to coat the berries.  Set aside in the refrigerator until ready to serve.

For the shortcakes, preheat the oven to 450°F. Mix together in a big bowl, the baking powder, cardamom, black pepper and salt. Add the cream all at once and stir with a wooden spoon or a rubber spatula until dough comes together. Turn out on a clean surface and knead a little until the dough comes together. Flatten out with your hands in a big circle and then with your knife or with a cookie cutter, separate equally into whatever shape you would like. Brush the top with a little cream and sprinkle with the sugar. Place on a parchment line baking sheet and cook for 12 to 15 minutes, until lightly golden brown.

For the whip cream, combine the cream cheese with the sugar and vanilla and beat until smooth. Adding a bit of cream cheese to the whip cream, will enable you to make it in advance by keeping it light and fluffy.  Add the whipping cream gradually and whip until proper fluffiness is achieved.

Bon Appétit!

Ingredients:

Strawberries:

  • 2 cups of chopped strawberries
  • 1 tbsp of sugar
  • 1 tsp of vanilla extract
  • 1/2 tsp of cardamom powder
  • 1/4 tsp of fresh ground black pepper

Shortcake:

  • 2 cups of all-purpose unbleached flour
  • 1 1/4 cup of 35% cream + a little extra for brushing
  • 2 1/2 tsp of baking powder
  • 1/4 tsp of cardamom
  • A few grinds of fresh ground black pepper
  • A few sprinkles of demerara sugar (you can also use regular granulated sugar)

Whipping cream:

  • 1 cup of 35% whipping cream
  • 1/4 cups of cream cheese
  • 1 tsp of vanilla extract
  • 1 tbsp of granulated sugar
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