Rosemary Strawberry Shortcake

Strawberry shortcake is a classic summer dessert. There are few summer dishes more iconic, more anticipated or more delicious. It’s eaten by millions of us every Fourth of July and throughout the summer, in whopping mouthfuls of wispy, light cream and spongy shortcake. For me, each bite evokes childhood memories, sun burns, bare feet and toothy, wide grins.

While we are huge fans of the traditional strawberry shortcake, even those store bought cakes (gasp!), we decided that perhaps it was time to create something a little more sophisticated (and just in time fore Independence Day, no less). Here, we pair balsamic marinated strawberries with fluffy, delicate rosemary biscuits, topping both with a splash of cold, thick cream.

I’m  a bit of a novice when it comes to biscuits so I used this recipe from Gourmet Magazine with one minor adjustment, the addition of 1 tbsp of minced rosemary. This little change alters the flavor and elevates the dish from generic biscuit to something special.

Its’ a delicious combination of flavors, especially as the cream thickens with the addition of the vinegar and strawberry juice. Let the biscuits soak up with liquid and take on the opposing flavors of sweet berries and acidic vinegar. Delicious!

Buttermilk Rosemary Biscuits (makes 6 biscuits)

1 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
3/4 cup well-shaken buttermilk
1 generous tbsp rosemary, minced
1 buttermilk for brushing

Preheat oven to 425°F.

Sift together flour, sugar, baking powder, salt, and baking soda into a bowl. Add the rosemary. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork until a dough just forms (dough will be moist).

Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, into an 8- by 5 1/2-inch rectangle. Using a biscuit cutter or glass, cut out 6 large, round biscuits flouring whatever tool you use between cuts. Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging them 2 inches apart, and brush tops with extra buttermilk. Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.

Balsamic Strawberries (serves 6)

1 lb strawberries, thinly sliced
2 tbsp sugar
2 tbsp balsamic vinegar

In a large bowl combine the sugar, vinegar and strawberries and mix thoroughly. Let sit 30 minutes to allow time for the strawberries to begin to macerate and release their juices.

When ready to serve first slice your biscuits in half. On a small plate place the bottom half of your biscuit. Pour a small amount of heavy cream on top, followed by strawberries. Top with the liquid and then place top of biscuit on top. Serve.

Here’s a pictorial play by play for the ESPN generation out there: