Recipe

Gourmet Shortcake Recipe

Flaky black pepper buttermilk biscuits, glossy balsamic strawberries, and vanilla bean whipped cream. Classic shortcake energy with a bold, grown-up twist.

By Matt Campbell

•

4.8

Gourmet strawberry shortcake with a flaky biscuit, balsamic macerated strawberries, and vanilla whipped cream on a small plate

Jump to Recipe

Shortcake is supposed to feel like summer in a bowl. Warm biscuit. Cold cream. Strawberries doing their juicy thing. This version keeps all the cozy nostalgia, then turns the flavor dial up with two small moves that make a big difference: freshly cracked black pepper in the biscuit and a tiny splash of balsamic in the berries.

No, it does not taste like salad. The pepper reads like warmth and aroma, not heat. The balsamic makes the strawberries taste more like strawberries. And when it all hits the vanilla whipped cream, you get that pause mid-bite moment like, okay, wow.

Cutting cold butter into flour with a pastry cutter in a mixing bowl

Why It Works

Crisp edges, tender center: Cold butter plus a quick, gentle mix gives you flaky layers without drama.
Bold but balanced: Black pepper makes the biscuit taste bakery-level. Balsamic deepens fruit flavor without stealing the spotlight.
Make-ahead friendly: You can prep the berries and whip the cream early, then bake biscuits right before serving.
Accessible ingredients: Nothing weird, nothing fussy. Just smart upgrades using regular grocery store staples.

Pairs Well With

Storage Tips

How to Store Shortcake Without Ruining It

Shortcake is best assembled right before eating. If you want leftovers that still taste great, store each component separately.

Biscuits

Room temp: Keep in an airtight container 1 to 2 days (best on day one).
Freeze: Wrap well and freeze up to 2 months. Thaw at room temp.
Reheat: Warm in a 325°F oven for 6 to 8 minutes to bring back the edges.

Balsamic strawberries

Refrigerate: Store in a covered container up to 3 days. They get softer and saucier, which is not a problem.

Whipped cream

Refrigerate: Up to 24 hours for best texture. If it loosens or weeps a little, whisk briefly to fluff it back up. If it fully separates, it is over the line and you will want to re-whip a fresh batch.

Pro tip: If the biscuits feel a bit dry on day two, spoon a little extra strawberry juice on the cut sides before adding cream.

Common Questions

Does black pepper make the biscuits spicy?

No. It adds a warm, lightly floral bite that reads more like “savory bakery flavor” than heat. If you are serving kids or pepper skeptics, reduce to 1/4 teaspoon.

Can I use frozen strawberries?

Yes. Thaw them first, then macerate. Frozen berries will be softer and release more liquid, so treat that extra juice like a built-in sauce.

I do not have buttermilk. What now?

Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit 5 minutes, then use it like buttermilk. It is not true buttermilk, but it mimics the acidity (and a little thickening) that helps biscuits bake up tender.

Can I make the biscuits ahead?

Yes. Bake them earlier in the day, then rewarm before serving. For the flakiest result, you can also prep the dough, cut biscuits, and refrigerate (covered) up to 12 hours before baking.

Why balsamic in the strawberries?

A small amount boosts sweetness and makes the berries taste deeper and more complex. Start small, taste, and add a few more drops if you want.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Box grater or pastry cutter (for the butter)
Baking sheet
Parchment paper (recommended)
Small saucepan (optional, for thicker strawberry sauce)
Hand mixer or stand mixer (for whipped cream)
Pastry brush (optional, for cream wash)

I have a soft spot for shortcake because it is the dessert equivalent of a weeknight dinner that accidentally became a celebration. You start with a bowl of berries and a “we have flour, right?” biscuit plan, and somehow ten minutes later everyone is hovering near the counter waiting for the first split biscuit.

The pepper thing happened the way most of my favorite kitchen tricks happen: I was chasing more flavor with the same ingredients. One twist of the grinder into the dough, a tiny splash of balsamic into the strawberries, and suddenly the whole dessert tasted like it had a little chef energy while still feeling like something you would happily eat in sweatpants.

Gourmet Shortcake Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 6

Ingredients

For the balsamic strawberries

1 1/2 pounds strawberries, hulled and sliced
3 to 5 tablespoons granulated sugar (start with 3, add more if needed)
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon lemon zest (or zest of 1 lemon)
1 tablespoon lemon juice
Pinch of kosher salt

For the black pepper buttermilk biscuits

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1/2 to 3/4 teaspoon freshly cracked black pepper (to taste)
8 tablespoons unsalted butter, very cold
1 cup cold buttermilk
1 teaspoon vanilla extract (optional but great)
2 tablespoons heavy cream or buttermilk, for brushing tops (optional)
1 tablespoon coarse sugar, for sprinkling (optional)

For the vanilla whipped cream

1 cup cold heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla bean paste or vanilla extract
Pinch of salt

Instructions

Macerate the strawberries

In a medium bowl, toss strawberries with 3 tablespoons sugar, balsamic, lemon zest, lemon juice, and a pinch of salt.
Let sit 15 to 25 minutes, stirring once or twice, until glossy and juicy. Taste and add more sugar if you want it sweeter. If you are macerating longer than 25 minutes, cover and refrigerate.

Make the biscuits

Heat oven to 425°F. Line a baking sheet with parchment.
In a large bowl, whisk flour, sugar, baking powder, salt, and black pepper.
Grate the cold butter on a box grater (or cut in with a pastry cutter) and toss into the flour until you have pea-sized bits plus some shaggy flakes. Work quickly so the butter stays cold.
Stir in buttermilk (and vanilla if using) just until the dough looks shaggy. Do not overmix. If it seems very dry, add 1 to 2 teaspoons buttermilk.
Turn dough onto a lightly floured surface. Pat into a 1 inch thick rectangle. Fold it in half, then in half again. Pat back to 1 inch thick.
Cut into 6 biscuits (2 1/2 to 3 inch cutter is ideal). Press straight down, no twisting, for better rise. Re-roll scraps once if needed.
Place biscuits on the sheet with sides touching for taller, softer centers, or spaced apart for crisper sides.
Brush tops with cream or buttermilk and sprinkle with coarse sugar if you want a little sparkle.
Bake 13 to 16 minutes, until tall and deeply golden on top. Cool 5 minutes.

Whip the cream

Beat heavy cream, powdered sugar, vanilla, and a pinch of salt until soft peaks. Stop when it looks pillowy and holds a gentle shape. Do not take it to butter territory (stiff peaks and beyond).

Assemble

Split warm biscuits. Spoon strawberries and plenty of their juice onto the bottom halves.
Add a generous dollop of whipped cream. Cap with the top halves and add one more little spoonful of berries if you are feeling dramatic.

Optional chef move: If you want a thicker, spoonable strawberry sauce, simmer 1/3 cup of the strawberry juices in a small saucepan for 2 to 3 minutes until slightly syrupy, then pour back over the berries.

Assembling strawberry shortcake with whipped cream being spooned onto a split biscuit

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes