Ha! You thought I was going to bake and tell. Well, there is no way I’m going to share my age on a website that is read by millions…well maybe thousands…ok actually..hundreds of people. I have to leave some level of mystery. Right?
Since I wasn’t really in the mood to bake a cake this year, I opted for one of my most favorite summertime desserts. Combining the rich and intense flavor the balsamic vinegar with the sweetness of strawberries has been one of my all time favorites ever since I made my Grilled Pancakes with Balsamic Strawberries. There’s something about the acidity of the vinegar that makes the strawberry flavor even more intense. This is particularly important this time of the year when berries aren’t 100% in season.
This dessert is easy enough for a weekday sweet treat and fancy enough for an elegant dinner that requires a bit of flare. For me, it hit the spot on my special day.
Balsamic Strawberry Shortcake
1 pint fresh strawberries, hulled
2 Tbl. balsamic vinegar
3 Tbl. sugar
4 – 6 buttermilk biscuits
1 cup heavy whipping cream
Slice the fresh strawberries lengthwise and place in a small mixing bowl. Toss with 1 tablespoon of sugar and balsamic vinegar with the strawberries until evenly coated. Set aside and allow to rest for at least 2 minutes.
Add the heavy whipping cream to a chilled mixing bowl. Whip the cream on high for 1 minute with a mixer that is fitted with a whisk attachment. Slowly add the remaining 2 tablespoons of sugar and continue to whip until soft peaks form.
Slice the biscuits in half lengthwise and place the bottoms on a plate. Evenly spoon the strawberry mixture on top of each biscuit. Spoon a dollop of whipped cream onto of the strawberries and then place the biscuit top on the side. Finish with a final dollop of whipped cream. Serves 4 – 6 people depending on the size of the portion.
Authors Note: The amount of sugar you add to the strawberries depends on their sweetness. In the summer, I tend to add less because it is at the peak of their season and the juiciest.