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.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
103g
Fat
38g
Carbs
25g
