Balsamic Strawberry Shortcake

Indulge in a unique twist on the classic strawberry shortcake with a tangy balsamic glaze that enhances the natural sweetness of fresh strawberries. Perfect for summer gatherings or a sweet treat at any time.

Prep time: 30 minutes
Cook time: 18 minutes
Serves: 8

Ingredients

2 lbs fresh strawberries

1/4 cup balsamic vinegar

2 tbsp honey

2 cups all-purpose flour

2 tbsp granulated sugar

1 tbsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, chilled and cubed

1 cup heavy cream

1 tsp vanilla extract

1 cup whipped cream

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Hull and quarter the strawberries, then mix them with balsamic vinegar and honey in a bowl. Set aside to macerate.

3. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cubed butter and mix until the mixture resembles coarse crumbs.

4. Stir in heavy cream and vanilla extract until just combined.

5. Drop dough onto the prepared baking sheet in 8 equal portions and bake for 15-18 minutes or until golden brown.

6. Let the shortcakes cool slightly before slicing them in half horizontally.

7. Assemble the shortcake by layering balsamic strawberries and whipped cream between the halves.

8. Drizzle remaining balsamic glaze over the top before serving.

Storage

Store leftover shortcakes in an airtight container at room temperature for up to 2 days. Keep strawberries refrigerated.

Reheating

Reheat shortcakes in a 350°F oven for 5-7 minutes to refresh crispiness.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.