Balsamic Strawberry Shortcake is a delightfully tart take on the traditional summer dessert. Balsamic vinegar adds brightness to sweet strawberries. Sweet biscuits are topped with the berries and a lightly sweetened whipped cream.
Gods, this week and last. Things have been crazy-busy as of late.
Baking jobs for the bambino’s school. Working last Saturday morning, then going to Sioux Falls for my Mother’s Day dinner.
That’s right, Five Guys again! Those are some seriously good burgers. It may become our new place to eat whenever we’re in Sioux Falls.
A friend asked me to make cupcakes for her children’s teachers/daycare, which I was happy to do. She wanted mostly minis, which were a nice change of pace. I spent all day on Sunday working on them (which is why we went to Sioux Falls on Saturday).
That’s not even all of them–I had more cooling in the kitchen! And there were a lot leftover, which was kind of nice, even though the last time I made cupcakes, a good chunk of them went uneaten.
This time around, I took a bunch into work. And sadly, we found out Monday that a former coworker had passed away, so there was a bittersweet reunion of a few of us who worked on the teller line back in the day at her visitation.
And in between all that, I battled a nasty bout of what I suspect was food poisoning from some fast food (not the Five Guys). Ugh.
Once I was able to eat real food (besides crackers and toast), I made some dessert, one that I knew wouldn’t stick around too long–Balsamic Strawberry Shortcake.
I was somewhat hesitant about putting balsamic vinegar with the berries, but I remember seeing Giada de Laurentiis pairing them together back in the dark ages, when we still had cable. And since I’ve become enamored of balsamic vinegar, I thought I’d give it a try.
For the time being, I’m the only one who seems to like this–The bambino took a bite, waved the plate away with his hand and made a face, and Jay was too full from breakfast to try any.
It does mean I’m going to have to eat it all myself today–Not that I’m complaining. But the acids in the vinegar will break down the strawberries until they’re mush, and mushy berries are just kind of nasty. The berries make it moderately healthy, right?I will say that in spite of the roller coaster that was this past week, things were completely all bad. These came in Monday’s mail:
I know it’s still FOUR (!) months away, but I am so frakking excited about this show, it’s not even funny. And two weeks after that, a group of us will be heading to see Fleetwood Mac, on the Minneapolis side of the river. September’s going to be such a fun month!
For the Shortcakes:
- 2 C flour
- 2 Tbsp. sugar
- 3 tsp. baking powder
- 1 tsp. salt
- 6 Tbsp. shortening
- 2/3 to 3/4 C milk
- extra sugar for sprinkling
For the Strawberries:
- 16 oz. strawberries, washed, hulled and sliced
- 1 1/2 Tbsp. sugar
- 2 Tbsp. good quality balsamic vinegar (I used this one from Coteau Des Prairies Olive Oil)
For the Whipped Cream:
- 1 pint heavy cream
- 1 Tbsp. vanilla bean paste
- 1 Tbsp. sugar
- 2 Tbsp. sour cream
Preheat the oven to 450 degrees F. Sift together the flour, sugar, baking powder and salt in a medium mixing bowl. Cut in the shortening using a pastry cutter, two knives, or your (clean) hands, until the mixture looks like sandy crumbs.
Using a fork to mix, add in the milk a little at a time. Use only enough to make a soft dough (I only used 2/3 C). Push the dough together with your hands, and place on a lightly floured surface. Knead a couple times if necessary, then pat the dough out to a thickness of about 1-inch. Cut rounds with a floured biscuit cutter and place on an ungreased baking sheet. Push any scraps together to cut more biscuits, but don't knead again.
If desired, brush the tops with any leftover milk and sprinkle with sugar. Bake the biscuits for 12-15 minutes or until golden brown. Cool completely on a wire rack.
While the biscuits are baking, combine the strawberries, sugar and balsamic vinegar in a bowl. Cover, and allow to sit for 30-60 minutes at room temperature.
To make the whipped cream, place the mixing bowl and whisk attachment of a stand mixer in the refrigerator for at least 10 minutes (even longer if possible). Whip the cream, beginning on low speed and gradually increasing until soft peaks form. Add the sugar and vanilla bean paste, and whip again. Fold in the sour cream. Keep chilled until ready to use.
To assemble the shortcakes, split one of the cakes in half. Place 1/4-1/2 C of the strawberries on the bottom half. Top with a dollop of the whipped cream and the other biscuit half.