By People Staff
Updated June 20, 2016 02:07 PM
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Hector Sanchez

Angie Mar’s Grilled Strawberry Shortcake
Serves: 4
1 cup all-purpose flour
1 tbsp. sugar
1 ¼ tsp. baking powder
¾ tsp. plus ½ tsp. kosher salt, divided
2 ½ cups heavy cream, divided
2 tbsp. crème fraîche
2 tbsp. whole milk
¼ cup powdered sugar
⅓ cup honey
12 large strawberries, halved
2 tbsp. olive oil
Freshly ground black pepper
Balsamic vinegar

1. To make the biscuits, preheat oven to 400°. Whisk together flour, sugar, baking powder and ¾ tsp. salt in a large bowl. In a separate bowl whisk ½ cup heavy cream, crème fraîche and milk until combined. Slowly add wet ingredients into dry, folding mixture until combined.

2. Divide dough into 4 equal parts and smooth into round mounds. Place 3 in. apart on a lightly greased cookie sheet. Bake for 20 minutes, or until golden brown. Transfer to a wire rack to cool completely.

3. To make the whipped cream, beat remaining cream and powdered sugar with a mixer on high until stiff, about 5 minutes. Gently fold in honey. Set aside.

4. To prepare the strawberries, preheat grill to high. Toss berries with olive oil and ½ tsp. salt. Place cut side down on grill, until berries are caramelized and have grill marks, about 2 minutes. Remove from heat and season with black pepper.

5. To serve, cut biscuits in half. On the base, layer berries, whipped cream and a drizzle of balsamic; add the biscuit top.

Prep time: 20 minutes
Cook time: 25 minutes