SHORTCAKES

1. Preheat oven to 425°. Line a baking sheet with parchment paper.
2. Make the shortcake dough:  In a medium bowl or the bowl of a stand mixer, add flour, baking powder, and salt and mix or whisk until combined.
3. Add the cold butter chunks and, using the mixer on low or cutting in by hand with a pastry cutter, combine until butter is the size of small peas.
4. Blend in the sugar until it’s evenly distributed.
5. Add 3/4 cup of cream and mix until soft dough begins to form. If the dough seems dry, add a little more cream (a tablespoon at a time) until a soft but firm consistency is attained. Try to handle the dough as little as possible to avoid over-working (which can result in tough shortcakes).
6. Form dough into a rough ball and transfer to a floured surface. Pat into a square about 3/4 inch thick.
7. Using a sharp knife, cut dough into thirds, then in thirds again to create nine sections. If you prefer round shortcakes, use a large biscuit cutter or cookie cutter.
8. If desired, brush tops with heavy cream and sprinkle with a little granulated or demerara sugar (aka raw sugar).
9. Transfer the shortcakes to the parchment-lined baking sheet, leaving 2 inches between each. Bake at 425° for 18-20 mins, until bottoms are evenly browned and tops are beginning to turn golden.
10. Transfer to a baking rack and allow to cool completely before slicing.

While the shortcakes are baking, prepare the berries.

1. Place the sliced berries in a medium bowl, toss with the sugar, and let the mixture sit at room temperature for 10-15 minutes.
2. Add the teaspoon of balsamic vinegar and freshly ground black pepper to taste (I like a good amount, for a discernible kick), and mix gently but thoroughly.

Just before serving, assemble the shortcakes:  slice each cake lengthwise and top one half with a dollop of whipped cream followed by a generous spoonful of berries. Carefully place the second shortcake half on top and add more cream and berries.

Sprinkle the tops of each shortcake with chopped pistachios and serve.