Balsamic Strawberry Shortcake

🕒 Prep: 30 min
🔥 Cook: 18 min
🍽 Serves: 8
★★★★★
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This Balsamic Strawberry Shortcake is a delightful twist on the classic dessert, perfect for berry season. The balsamic vinegar adds a tangy kick that beautifully complements the sweetness of strawberries, creating a sophisticated yet simple treat.

Ingredients for Balsamic Strawberry Shortcake

Strawberries: Fresh and juicy, they are the star of the show, providing natural sweetness and vibrant color. Balsamic vinegar: Introduces a tangy depth that elevates the strawberries beyond the ordinary. Honey: Adds a subtle sweetness and helps to balance the acidity of the vinegar. All-purpose flour: Forms the base of the shortcake, providing structure. Butter: Chilled and cubed, it creates a flaky texture in the shortcakes. Heavy cream: Adds richness to the dough and brings moisture to the shortcakes. Vanilla extract: Enhances the flavor profile with a hint of warmth. Whipped cream: Light and airy, it complements the dense shortcake and juicy strawberries.

Tips & Tricks

  • Use cold butter straight from the fridge to achieve the flakiest texture.
  • If you don’t have a pastry cutter, two forks work well to cut the butter into the flour.
  • Let the strawberries macerate for at least 30 minutes for the best flavor infusion.

Serving Suggestions

This shortcake is delightful on its own, but for a sophisticated touch, pair it with a glass of sparkling wine or a light dessert wine. If you're hosting a brunch, serve alongside a fresh fruit salad or a platter of assorted cheeses to balance the sweet and savory flavors.

Frequently Asked Questions

Can I use frozen strawberries?
Yes, but thaw them completely and drain excess liquid before using.
What if I don’t have balsamic vinegar?
Apple cider vinegar can be a substitute, though it will alter the flavor slightly.
How do I store leftovers?
Keep the components separate in the fridge. Assemble just before serving to maintain freshness.

Balsamic Strawberry Shortcake Recipe Walkthrough

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the shortcakes from sticking. As the oven heats up, hull and quarter your strawberries. Toss them in a bowl with the balsamic vinegar and honey, allowing them to macerate. This step is key as it softens the strawberries and draws out their juices.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. This dry mix is the foundation of your shortcakes. Next, add the chilled, cubed butter. Using your fingers or a pastry cutter, mix until the butter pieces are about the size of peas. The goal is a coarse crumb texture, which will make your shortcakes perfectly flaky.

Pour in the heavy cream and vanilla extract. Gently stir until just combined. The dough should be moist but not overly sticky. Avoid overmixing to keep the shortcakes tender. Drop the dough onto your prepared baking sheet, dividing it into 8 equal portions. Bake for 15-18 minutes or until the tops are golden brown. Let them cool slightly on a wire rack before slicing horizontally.

Now, it's time to assemble! Layer the bottom half of each shortcake with a generous spoonful of macerated strawberries and a dollop of whipped cream. Place the top half of the shortcake over the filling. Drizzle any remaining balsamic glaze over the top for an extra hint of flavor.

Why You'll Love This Recipe

  • Combines sweet and tangy flavors for a unique dessert experience.
  • Easy to make with simple ingredients you likely have on hand.
  • Perfect for impressing guests with minimal effort.
  • Flexible enough for both casual family dinners and fancy gatherings.

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

Step-by-step 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.

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