Rosemary Shortcake with Balsamic Strawberries & Honey Cream
- 2-1/2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 6 tablespoons Darigold Unsalted Butter, chilled, cubed
- 1/4 cup Darigold Sour Cream
- 3/4 cup Darigold Buttermilk
- 2 tablespoons finely chopped fresh rosemary
- Darigold Whipping Cream
- Crystal sugar
- 2 pints fresh strawberries, rinsed, stemmed, halved
- 1/4 cup aged balsamic vinegar
- 1/4 cup sugar
- 1 teaspoon grated lemon peel
- 1-1/2 cups Darigold Sour Cream
- 6 tablespoons honey
- 1 teaspoon lemon juice
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. In a food processor, combine the flour, sugar, baking powder, baking soda and salt then pulse to combine. Add the chilled butter and process just until combined. With the motor running, add sour cream, buttermilk and rosemary, stopping just before the dough forms a ball. Turn the dough out onto a lightly floured sur face and gently knead, forming a smooth ball. Do not overwork. Roll the dough out to 3/4-inch thickness. Cut into desired shape using a biscuit cutter or a knife. Arrange the biscuits on the prepared baking sheet; brush the tops with cream and sprinkle lightly with crystal sugar. Bake 25 to 30 minutes, or until the cakes are golden and firm to the touch. Cool on a rack.
Meanwhile, prepare Balsamic Strawberries: Toss berries with balsamic vinegar, sugar and lemon zest in a large mixing bowl. Set aside.
Prepare Honey Cream: Combine sour cream, honey and lemon juice in a small bowl. Set aside.
When ready to serve, split each shortcake in half and warm slightly. Place the bottom half of shortcake on a dessert plate. Spoon about 1/4 cup of strawberries on the cake and top with 1-2 tablespoons of the Honey Cream. Top with the remaining half of the cake. Serve immediately.
RECIPE YIELD/SERVING SIZE
Makes 8 to 10 servings.