Strawberry Balsamic Shortcake
Elegant strawberry balsamic shortcake made with tender, buttery biscuits, honey-glazed balsamic strawberries, and fluffy whipped cream. A sophisticated twist on the classic dessert.
Equipment
- mixing bowls
- pastry cutter
- baking sheet
- electric mixer
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream
- 1 tsp vanilla extract
- 2 tbsp coarse sugar
- 2 lbs fresh strawberries, sliced
- 1/4 cup granulated sugar (for strawberries)
- 3 tbsp aged balsamic vinegar
- 1 tbsp honey
- 1 1/2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract (for cream)
Instructions
- Combine strawberries, sugar, balsamic vinegar, and honey. Refrigerate for at least 30 minutes to macerate.
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Stir in cream and vanilla just until dough comes together.
- Pat dough to 1-inch thickness, cut into rounds, and place on baking sheet.
- Brush with cream, sprinkle with coarse sugar, and bake 12–15 minutes until golden.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Split warm shortcakes. Layer with balsamic strawberries and whipped cream. Serve immediately.
Notes
Use high-quality aged balsamic vinegar for best flavor. Assemble just before serving to maintain ideal texture.