Grown-Up Strawberry Shortcake

For the berries:
Taste a berry. Core and slice each strawberry into 3 or 4 slices. Toss with the lime juice, 2 tablespoons of the balsamic and sugar – anywhere from 2 tablespoons to 1/4 cup, depending on the sweetness of the berries.

Refrigerate for 2-3 hours, stirring occasionally, until the berries are soft and sweet and have given up their juice. Just before serving, stir in the remaining tablespoon of balsamic.

For the mascarpone:
Beat the mascarpone and honey together. Can be done in advance, refrigerate until needed.

For the biscuits:
Preheat your oven to 400.

Put the flour, baking powder, salt and pepper into a food processor; pulse briefly to combine. Add the butter and pulse to incorporate until the mix looks crumbly. Add the buttermilk and mix just until the dough pulls together into a mass.

Flour your work surface and dump out the dough. Knead it for a few seconds into a smooth mass, then roll it out to 1/2 inch thick. Cut out 8 biscuits with a 4-inch cutter.

Put the biscuits on a parchment-lined baking sheet. Beat the egg and brush it over the tops. Bake for 12-15 minutes, until golden brown.

To assemble:

Split a warm biscuit. Dollop mascarpone on each half. Top with berries, drizzling additional juice over the plate, and another little blop of mascarpone on top. Serve immediately.