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Balsamic Strawberry Shortcake: 1 Glorious Twist

Balsamic Strawberry Shortcake
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Enjoy a unique twist on a classic dessert with this Balsamic Strawberry Shortcake. Sweet strawberries and tender biscuits are enhanced with a syrupy balsamic reduction for a sophisticated treat.

Ingredients

Scale
  • 1 pound fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon balsamic vinegar
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1/2 cup heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract

Instructions

  1. In a bowl, combine sliced strawberries with 2 tablespoons of granulated sugar. Let them macerate for 15-20 minutes.
  2. While strawberries macerate, prepare the balsamic reduction. In a small saucepan, combine 1/4 cup granulated sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until sugar dissolves. Add 1 tablespoon balsamic vinegar. Simmer for about 5-7 minutes, or until slightly thickened. Remove from heat and let cool.
  3. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  4. In a large bowl, whisk together flour, 1/2 cup granulated sugar, baking powder, and salt.
  5. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  6. In a separate small bowl, whisk together 1/2 cup heavy cream and vanilla extract.
  7. Pour the cream mixture into the dry ingredients and stir until just combined. Do not overmix.
  8. Turn the dough out onto a lightly floured surface and gently bring it together. Pat it to about 3/4-inch thickness. Cut out biscuits using a 2-inch round cutter.
  9. Place biscuits on the prepared baking sheet. Brush the tops with a little extra heavy cream.
  10. Bake for 12-15 minutes, or until golden brown.
  11. To serve, split the warm biscuits. Spoon macerated strawberries over the bottom half, drizzle with balsamic reduction, and top with the other half of the biscuit. Add a dollop of whipped cream if desired.

Notes

  • For a richer flavor, use a good quality balsamic vinegar.
  • You can adjust the sweetness of the strawberries by adding more or less sugar.
  • The biscuits can be made ahead and reheated.

Nutrition

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