Balsamic-Infused Strawberry Shortcake Delight

Balsamic Strawberry Shortcake

Description:
Delight in this delicious twist on the classic strawberry shortcake, where sweet biscuits meet fresh strawberries enhanced with a touch of balsamic vinegar, creating an irresistible dessert that tantalizes the taste buds.

Recipe Details

Category	Dessert
Prep Time	1 hour
Cook Time	15 minutes
Total Time	1 hour 15 minutes
Servings	8
Rating	★★★★★ (1 review)
Calories	690.1

Keywords

Strawberry
Berries
Fruit
Oven
< 4 Hours

Ingredients

Ingredient	Quantity
Strawberries	5 cups
Sugar	½ cup
All-purpose flour	1 cup
Baking powder	3 teaspoons
Salt	½ teaspoon
Unsalted butter	2 ½ tablespoons
Eggs	1 large
Whipping cream	1 ½ cups
Vanilla extract	2 ¼ teaspoons
Powdered sugar	¼ cup

Nutritional Information (per serving)

Nutrient	Amount
Total Fat	38.8 g
Saturated Fat	23.4 g
Cholesterol	192 mg
Sodium	314.8 mg
Carbohydrates	78.4 g
Fiber	3.1 g
Sugar	38 g
Protein	9.3 g

Instructions

In a medium bowl, stir together the strawberries, ½ cup sugar, and balsamic vinegar; allow the mixture to stand for 1 hour, stirring occasionally to let the flavors meld beautifully.
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Meanwhile, in a large mixing bowl, combine the all-purpose flour, ½ cup sugar, baking powder, and salt, ensuring all dry ingredients are well-mixed for an even texture.
Cut the unsalted butter into the flour mixture using a pastry blender until the mixture resembles coarse crumbs, allowing for a light and flaky biscuit.
In a separate bowl, whisk together the egg and ¾ cup of whipping cream; then, gradually add this mixture to the dry ingredients, stirring gently until just moistened to avoid overmixing.
Turn the dough out onto a floured surface, kneading gently 3 to 4 times before patting it to a thickness of about ½ inch.
Using a 3-inch round cutter, cut the dough into shortcakes and place them on an ungreased baking sheet, ensuring there is space between each for proper rising.
Bake in a preheated oven at 425°F for 10 to 12 minutes, or until the tops are golden brown, then remove them to a wire rack to cool completely.
While the shortcakes cool, whip the remaining 1 ½ cups of whipping cream at medium speed with an electric mixer until foamy. Gradually add the ¼ cup of sugar, continuing to beat until soft peaks form, then stir in the vanilla extract for added flavor.
Once cooled, carefully split each shortcake in half. On each of the 8 individual plates, place the bottom half of a shortcake.
Spoon half of the whipped cream mixture generously over the shortcakes, followed by a generous portion of the balsamic strawberry mixture.
Dollop the remaining whipped cream on top, add the cake tops, and finish with a light dusting of powdered sugar for an elegant presentation.