Balsamic Strawberry Shortcake Recipe

Ingredients for Balsamic Strawberry Shortcake

• 2 cups fresh strawberries
• 1/2 cup granulated sugar + 1/4 cup powdered sugar + 1 tablespoon granulated sugar
• 2 tablespoons balsamic vinegar
• All Purpose Flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Unsalted Butter
• 1 large egg
• 1 1/2 cups heavy cream + 3/4 cup heavy cream
• Vanilla Extract
• Powdered sugar for dusting

How to Make Balsamic Strawberry Shortcake

1. Preheat oven to 425°F (220°C).
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
3. Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together 1 large egg and 3/4 cup heavy cream.
5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
6. Turn the dough out onto a lightly floured surface and gently knead 3-4 times.
7. Pat the dough to 1/2-inch thickness and use a 3-inch biscuit cutter or knife to cut out biscuits.
8. Place biscuits on an ungreased baking sheet.
9. Bake for 10-12 minutes, or until golden brown.
10. Remove from oven and let cool on a wire rack.
11. 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.
12. 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.
13. To assemble, split the cooled biscuits in half horizontally.
14. Place the bottom halves on individual plates.
15. Top with half of the whipped cream, followed by the balsamic strawberries.
16. Dollop with the remaining whipped cream.
17. Place the biscuit tops on, and dust with powdered sugar.