Strawberry Shortcake With Balsamic Honey Recipe

Name: Strawberry Shortcake With Balsamic Honey
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 1 pint fresh strawberries (hulled and sliced); 2 tbsp balsamic vinegar; 1 1/2 tbsp honey (1 tbsp for strawberries, 1/2 tbsp for whipped cream); Low Fat Whipping Cream; Of Fresh Mint; Flour; 1/4 tsp salt; 1/2 tsp baking soda; 1 tbsp baking powder; Cream Of Tartar; Sugar; Vegetable Shortening; 3/4 cup cold buttermilk; 1 large egg beaten with 1 tbsp milk

Experience pure bliss with this elevated Strawberry Shortcake recipe! Sweet, juicy strawberries are macerated in a tangy balsamic honey glaze, then nestled between fluffy homemade biscuits and crowned with luscious whipped cream. This recipe is a flavor explosion – a delightful balance of sweet, tart, and creamy. While shortcuts are possible, making it from scratch ensures an unparalleled taste sensation. Prepare to be amazed!

Prep Time 25 mins

Cook Time 45 mins

Calories 571.1 kcal

Protein 16g

Rating 5.0 (1 Reviews)

Strawberry Shortcake With Balsamic Honey

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Strawberry Shortcake With Balsamic Honey

1 pint fresh strawberries (hulled and sliced)
2 tbsp balsamic vinegar
1 1/2 tbsp honey (1 tbsp for strawberries, 1/2 tbsp for whipped cream)
Low Fat Whipping Cream
Of Fresh Mint
Flour
1/4 tsp salt
1/2 tsp baking soda
1 tbsp baking powder
Cream Of Tartar
Sugar
Vegetable Shortening
3/4 cup cold buttermilk
1 large egg beaten with 1 tbsp milk

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How to Make Strawberry Shortcake With Balsamic Honey

Preheat oven to 350°F (175°C).
In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in 3/4 cup cold buttermilk until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick circle. Use a 2.5-inch biscuit cutter to cut out 4 biscuits.
Place biscuits onto a baking sheet lined with parchment paper. Brush with an egg wash (1 large egg beaten with 1 tbsp milk).
Bake for 15-20 minutes, or until golden brown.
While biscuits bake, prepare the strawberries: In a medium bowl, gently toss 1 pint fresh strawberries (hulled and sliced) with 2 tbsp balsamic vinegar and 1 tbsp honey.
Let the macerated strawberries sit for at least 15 minutes.
In a chilled bowl, beat 1 cup heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract until stiff peaks form.
Once the biscuits are cool enough to handle, split them horizontally.
Spoon the balsamic honey strawberries over the bottom half of each biscuit.
Top with a generous dollop of whipped cream.
Place the top half of each biscuit on the cream.
Garnish with fresh mint leaves and serve immediately.