Ingredients for Balsamic Strawberry Shortcake
- 2 cups fresh strawberries
- 9 tablespoons sugar
- 2 tablespoons balsamic vinegar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter
- 1 large egg
- 2 ¼ cups heavy cream
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar
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How to Make Balsamic Strawberry Shortcake
- Preheat oven to 425°F (220°C).
- In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1 large egg and 3/4 cup heavy cream.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead 3-4 times.
- Pat the dough to 1/2-inch thickness and use a 3-inch biscuit cutter or knife to cut out biscuits.
- Place biscuits on an ungreased baking sheet.
- Bake for 10-12 minutes, or until golden brown.
- Remove from oven and let cool on a wire rack.
- While biscuits bake, prepare the strawberries: In a medium bowl, gently toss 2 cups fresh strawberries with 2 tablespoons balsamic vinegar and 1 tablespoon sugar. Let sit for at least 15 minutes to allow flavors to meld.
- Make the whipped cream: In a large bowl, beat 1 1/2 cups heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- To assemble, split the cooled biscuits in half horizontally.
- Place the bottom halves on individual plates.
- Top with half of the whipped cream, followed by the balsamic strawberries.
- Dollop with the remaining whipped cream.
- Place the biscuit tops on, and dust with powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
151g
Fat
116g
Carbs
26g
