This reimagining of a summertime classic dessert hits all the right notes for a sophisticated end to a seasonal feast! The sweetness of Pennsylvania-grown strawberries (run, don’t walk to the farmers market to grab a few pints before the season wraps up) is tempered with a drizzle of aged balsamic and cracked black pepper, and given new dimension with a drizzle of local honey. Roasting the strawberries gives them a jammy, rich depth, which is just lovely against creamy mascarpone cheese and fluffy buttermilk biscuits, homemade or from your favorite local bakery. Don’t forget a sprig of fresh thyme from the garden to add the final touch.
Balsamic-Roasted Strawberry Shortcakes with Whipped Mascarpone
- 1 pound PA strawberries, hulled and halved, if large
- 3 tablespoons balsamic vinegar
- 3 tablespoons PA honey
- 2 teaspoons freshly cracked black pepper
- 1 cup PA mascarpone cheese
- 3 tablespoons powdered sugar
- 2 tablespoons heavy cream
- 1/4 teaspoon pure vanilla extract
- 4 fresh buttermilk biscuits, halved
- Fresh thyme, for garnish
- Preheat oven to 300°F. Add strawberries to a rimmed baking sheet. Toss strawberries with vinegar, honey and black pepper until evenly coated and spread in an even layer. Roast for 20 to 30 minutes, until soft and liquid begins to caramelize. Remove from oven and let cool to room temperature.
- While strawberries roast, combine mascarpone, powdered sugar, heavy cream, and vanilla in bowl of stand mixer fitted with whisk attachment. Turn mixer on low and gradually increase speed to medium until light and fluffy.
- Spread whipped mascarpone over biscuit halves and top with roasted strawberries. Garnish with fresh thyme.