#Taste Twisted Strawberry Shortcake | Time Winery & Bistro

“In this series I’ll share which B.C. wine pairs best with select recipes from the best chefs in B.C.” 

I have been waiting for just the right time to share this recipe. The TIME has come. I love strawberries and buy them year round. The best strawberries are the ones that are in season and right now the strawberries in stores are in season. So look for strawberries from Mexico for the tastiest ones.

Twisted Strawberry Shortcake
Balsamic Macerated Strawberries & Buttermilk Biscuit w/ Basil Mascarpone Cream

Buttermilk Tea Biscuits

Ingredients:
1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp salt
1 pinch baking soda
4 tbsp unsalted butter, frozen
1/2 cup buttermilk, chilled, plus more for brushing

Method:
1. Combine all dry ingredients, cover, and refrigerate for 20-30 minutes.

2. Shred frozen butter on a box grater and place back into a freezer.

3. Preheat oven to 425F.

4. Remove chilled flour mixture from the fridge, and in a mixing bowl combine flour mixture and frozen shredded butter. Lightly mix with a wooden spoon.

5. Add chilled buttermilk and mix until just barely combined. Turn out onto a worktable and knead 3-4 turns. Wrap and refrigerate for 10-15 minutes. The dough may still be a little crumbly, but that’s perfectly fine.

6. Once chilled, remove the dough from the fridge and press flat while still wrap in plastic. Unwrap and roll out on a floured surface. Fold the biscuit dough onto itself twice and roll out again. Repeat this 2 more times. This will create layers of butter in the dough, giving it both lift and flakey layers. On the final roll, roll the dough out to approximately 1/2” thick

7. Using a biscuit cutter, or an upside-down water glass, cut out biscuits and place about 1” apart onto a parchment lined baking sheet. (extra dough may be rolled out once more to get more biscuits, but any more will result in tough biscuits.)

8. Brush the top of the biscuits with buttermilk and bake until golden brown, approximately 15 minutes. 9. Allow to cool on a rack. can be stores for up to 3 days in an airtight container, or up to 6 months in a freezer

Balsamic Macerated Strawberries

Ingredients:
4 cups fresh strawberries, hulled and halved
1/4 cup sugar
2 Tbsp quality aged balsamic

Method:
1. Combine all ingredients in a mixing bowl. Cover and allow to sit a room temperature for 30 minutes. 2. Refrigerate until you’re ready to serve.

Basil Mascarpone Cream

Ingredients:
1 cup mascarpone
1/2 cup whipping cream
2 tbsp sugar
1 tbsp fresh sweet basil, finely chopped
2-3 drops green food colouring (optional)

Method:
1. Combine all ingredients in a standing mixer with a whisk attachment. Whip until stiff peaks form 2. Transfer mascarpone cream to piping bag, or airtight container, and refrigerate until your ready to serve
To assemble the Twisted strawberry shortcake, start by cutting or breaking a biscuit in half and placing in the bottom of your serving bowls. Top the biscuits with the macerated strawberries and spoon some addition juice from the berries onto the biscuits. Spoon or pipe dollops of the mascarpone cream onto the dessert. Garnish with some fresh basil and enjoy with a glass of Evolve Cellars Elan Effervescence.

Suggested BC Wine pairing:

Evolve Cellars Elan Effervescence

 

 

 

Images of the Twisted Strawberry Shortcake, bottle shot and Chef AK Campbell and tasting notes courtesy of the winery.