Strawberry Shortcake with Balsamic Vinegar
An old fashioned favorite becomes a fresh new dessert! A hint of balsamic vinegar brings out the deep flavor of the strawberries. And there’s plenty of homemade whipped cream to make everyone happy!
Prep Time:
20 minutes
Cook Time:
15 minutes
Serves:
6 to 8 servings
Perfect for:
Strawberry Shortcake
Mothers Day
Ingredients
- 2 Cups heavy whipping cream
- 3 Tablespoons confectioners’ sugar (add more to taste)
- 1/2 Tsp. vanilla bean (or 1 teaspoon vanilla extract)
- 2 Cups all-purpose flour, plus more as needed
- 2 Tablespoons granulated sugar
- 1 1/2 Teaspoons baking powder
- 1 Tsp. salt
- 3 1/2 Tablespoons cold butter
- 2/3 Cup buttermilk
- 1 Package (16 ounces) Driscoll's Strawberries, hulled and sliced into ¼ inch slices
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons granulated sugar
Directions
- POUR 2 cups heavy cream into a large bowl.
- WHIP just until bubbles begin to form and stay without breaking.
- ADD 3 tablespoons confectioners’ sugar.
- WHIP until soft peaks form.
- ADD 1/2 teaspoon vanilla pasta or 1 teaspoon vanilla extract.
- WHIP again just until stiff peaks form that hold their shape without falling over. DO NOT overmix.
- PREHEAT oven to 400°F.
- COAT a 9-inch cast iron skillet with butter.
- PLACE 2 cups all-purpose flour into a medium bowl.
- ADD 2 tablespoons granulated sugar, 1 ½ teaspoons baking powder, and 1 teaspoon salt.
- WHISK to combine ingredients.
- CUT IN 3 ½ tablespoons butter with a knife or pastry cutter.
- MAKE a well in the center of the dry ingredients.
- POUR 2/3 cup buttermilk into center of well.
- MIX gently with a spatula until moistened.
- ADD additional flour by the tablespoon, if needed, just until dough is no longer sticky.
- POUR OUT dough onto a floured surface.
- PRESS dough gently into a ball.
- PAT dough into a rectangle about 3/4 of an inch thick.
- CUT dough into 12 biscuits using a 2-inch biscuit cutter or round cookie cutter.
- PLACE biscuits into prepared cast iron pan.
- BAKE for about 15 minutes or until raised and lightly golden.
- TRANSFER pan to a wire rack and ALLOW to cool.
- TRANSFER biscuits to serving plates.
- TUMBLE strawberries and juices over biscuits.
- DOLLOP with whipped cream.
- SERVE immediately.
- PLACE strawberries into a medium bowl.
- ADD 2 tablespoons balsamic vinegar and 2 tablespoons granulated sugar.
- TOSS gently and ALLOW to rest least 15- 20 minutes to allow juices to develop.
