Go grab some strawberries. Then get started on Jerelle Guy's tangy take on a strawberry shortcake from her book, Black Girl Baking.
3 cups whole wheat pastry flour, plus more for dusting½ cup buttermilk, plus more for brushingWhipped Cream Topping:To make the strawberries, toss the coined berries and cane sugar together in a bowl. Let them sit for about 20 minutes, or until they start to break down and liquefy.To make the biscuits, in a bowl, stir together the flour, baking powder, granulated sugar and salt.
To make the balsamic glaze, combine the balsamic vinegar and honey in a saucepan and bring it to a simmer. Cook over medium-low heat for 10 to 15 minutes, or until the liquid reduces by half. Set aside to cool and thicken. To make the whipped cream topping, when you’re ready to serve, beat together the cream and honey in a stand mixer with a whisk attachment, or in a bowl with an electric mixer, until stiff peaks form, about 3 minutes. Split the cooled biscuits in half and spoon on some of the strawberries along with some of their juices so it soaks into the bottom biscuit. Top with a dollop of whipped cream, followed by a drizzle of the balsamic glaze.
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