The Chew Mario Batali Strawberry Shortcake Recipe With Yogurt Biscuits


The Chew: Mario Batali’s Strawberry Shortcake

Mario compares dessert at the Batali house to fine wine – there is never enough to go around. That sentiment does not surprise me, considering how great Mario’s strawberry shortcake recipe, where he emphasizes as little tampering as possible with the fresh barries, sounded.

Mario Batali: Strawberry Shortcake Recipe

The Chew Mario Batali Strawberry Shortcake Recipe With Yogurt Biscuits

Mario Batali showed us his Italian spin on a strawberry shortcake recipe.

  • 3 pints Strawberries (tops removed and sliced in half lengthwise)
  • 1/4 cup Granulated Sugar (divided)
  • 1/3 cup Balsamic Vinegar
  • 1 cup Heavy Whipping Cream
  • freshly cracked Black Pepper

For the Yogurt Scratch Biscuits:

  • 2 cups All-Purpose Flour
  • 3 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/4 cup Granulated Suger
  • 7 tablespoons Unsalted Butter (cubed and kept cold)
  • 1 1/4 cups Greek Yogurt

The Chew: Strawberry Shortcake Directions

  1. Place the strawberries in a medium bowl and sprinkle with 2 tablespoons of granulated sugar and toss to coat.
  2. Set the strawberries aside to macerate while preparing the biscuits.
  3. Whip the cream to soft peaks and sprinkle in the remaining 2 tablespoons of sugar.
  4. Continue whipping to a medium peak.
  5. Just before plating add freshly cracked pepper and a drizzle of balsamic vinegar to the strawberries and stir to combine.
  6. Slice the biscuits in half and add a large spoonful of strawberries, a drizzle of balsamic vinegar and a large dollop of whipped cream.
  7. Add a final drizzle of vinegar to the top along with freshly cracked black pepper.

For the Yogurt Scratch Biscuits:

  1. Preheat the oven to 450 degrees.
  2. Combine the flour, salt, baking powder, baking soda and sugar together in the work bowl of a food processor, and pulse until combined.
  3. Add the butter, and pulse it a few more times until the butter is thoroughly cut into the flour mixture.
  4. Add the yogurt and pulse the mixture a couple more times to stir it in, just until the mixture forms into a cohesive whole
  5. You can use sour cream in place of the Greek yogurt should you so choose.
  6. Turn the dough out onto a floured surface and knead it 10 times, no more, no less.
  7. If the dough is too sticky, add a little flour, though the dough should be somewhat sticky.
  8. Press the dough to a 3/4-inch thickness and cut into rounds using a glass or biscuit cutter, pressing straight down without twisting.
  9. Place biscuits on an ungreased parchment-covered sheet pan.
  10. Reshape the remaining dough and cut into biscuits.
  11. Bake for 7 to 9 minutes, depending on your biscuit size, or until the biscuits are a light golden brown.


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