Balsamic Strawberry & Rhubarb Shortcake with Brandy Sauce and Vanilla Whipped Cream

 

 

Simple Shortcake Biscuits

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 6 -8 Biscuits
Author: A Bachelor & His Grill

Ingredients

  • 2 cups self-rising flour sifted
  • 3 tablespoons sugar plus additional to sprinkle over shortcakes as they bake
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1 egg yolk well-beaten
  • 2 tablespoons unsalted butter plus additional melted butter to brush shortcakes as they bake
  • 2 tablespoons shortening

Instructions

  • In large mixing bowl combine together first 4 dry ingredients. Set aside. Whisk together cream, vanilla and beaten egg. Slowly fold cream mixture into the dry ingredients, then cut in butter and shortening. Over a well-floured surface, gently turn out the dough, folding it upon itself 4-6 times without overworking. Drop large spoonfuls of dough over a greased baking sheet. Place in oven at 400F for 12-15 minutes, basting intermittently with butter and sprinkling with sugar. Remove from oven & place on a cooling rack for at least 10 minutes prior to serving.

 

Honey-Brandy Sauce

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 1 cup
Author: A Bachelor & His Grill

Ingredients

  • 1 cup unsalted butter
  • 2/3 cup wildflower honey
  • 6 tablespoons brandy
  • 1 pinch salt
  • 1 pinch ground cinnamon

Instructions

  • In a saucepan over medium heat whisk together butter, honey and brandy, until it just begins to simmer. Turn heat to low & allow concoction to reduce by 1/4. Remove from heat and set aside to cool.

 

Balsamic Strawberry & Rhubarb Shortcake with Brandy Sauce and Vanilla Whipped Cream

Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Servings: 6 -8 Servings
Author: A Bachelor & His Grill

Ingredients

  • A Bachelor & His Grill's "Simple Shortcake Biscuits," see recipe above
  • A Bachelor & His Grill's "Honey-Brandy Sauce," see recipe above
  • 6 cups fresh strawberries rinsed, husked and chopped
  • 1/2 cup granulated sugar divided
  • 2 tablespoons balsamic vinegar
  • 2-3 stalks rhubarb finely chopped
  • Juice from 1/2 lemon
  • 1/2 cup water
  • Whipped Cream vanilla flavored or original

Instructions

  • Prepare "Simple Shortcake Biscuits" and "Honey-Brandy Sauce" (recipes above) in advance.
  • Meanwhile, in a large mixing bowl toss 5 cups strawberries, 1/4 cup sugar and balsamic, then cover bowl and refrigerate 1 hour. While strawberries chill, in a saucepan over medium heat reduce down rhubarb, 1/4 cup sugar, lemon juice and water, until jam-like in consistency. Set aside to cool.
  • Strain chilled strawberries and fold into the prepared rhubarb. Set aside.
  • Over serving dish, place warm buttered biscuits (see recipe above). Drizzle with "Honey-Brandy Sauce." (see recipe above). Spoon over prepared Balsamic Strawberry-Rhubarb filling. Top with fresh strawberries and a dollop (or 2) of vanilla whipped cream. Serve.

 

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.