Strawberry Shortcake with Black Pepper Whipped Cream Serves 9 Ingredients: Shortcake Filling Black Pepper Whipped Cream Instructions: Shortcake In a medium bowl, whisk together flour, sugar, baking powder, salt, and cream of tartar. Cut in butter with a pastry cutter or fork until mixture forms coarse crumbs. It will look similar in texture to wet sand. Make a small well in the center, and pour in milk and buttermilk. Toss with a fork until milk is incorporated and a shaggy dough forms. Turn out dough onto a floured work surface. Sprinkle a little extra flour on top. Knead gently 5 or 6 times. Do not overwork the dough or your shortcakes will be tough. Pat dough into a ½-inch thick rectangle. Cut with a 3-inch round biscuit or cookie cutter dipped in flour to prevent sticking. Gather scraps and pat out again if necessary. Preheat the oven to 425°F. Line a baking sheet with a silicone mat or parchment paper. Place shortcakes on the prepared baking sheet. Bake for 15-18 minutes, or until golden brown. Cool on a wire rack. Strawberry Filling In a medium bowl, gently toss berries with sugar. Allow to macerate about 30 minutes. Set aside. Black Pepper Whipped Cream In a small saucepan whisk together sugar and water. Bring to a low boil. Reduce heat to medium low, and simmer for 10-12 minutes, or until syrup becomes slightly thickened. Stir in peppercorns, cover and steep 20 minutes. Drain through a fine mesh strainer or cheesecloth to remove pepper. Allow to cool, and chill in a covered container until ready to use. Chill a metal bowl and beaters for the whipped cream. Once the bowl is chilled, beat together whipping cream and 2 Tbsp black pepper simple syrup until peaks form, about 3 to 5 minutes. Chill until ready to serve. Is Hot Weather In The Forecast? More recipes.