Balsamic Strawberry Shortcake
This balsamic strawberry shortcake has balsamic vinegar marinated sliced strawberries and fresh whipped cream all stacked on a fluffy cream biscuit. Add a pop of flavor to the traditional summer shortcake!
Servings: 4
Ingredients
Shortcake Biscuit
- 1 ½ cups all-purpose flour
- ½ teaspoon fine sea salt
- 1 Tablespoon baking powder
- 2 Tablespoons granulated sugar
- 6 Tablespoons (3 oz) unsalted butter, cut into cubes
- ⅔ cup half & half, or heavy cream
- turbinado sugar, for sprinkling
Balsamic Strawberry:
- 1 pound strawberries, hulled and sliced
- 2 Tablespoons granulated sugar
- 1 Tablespoon balsamic vinegar
Whipped Cream:
- 1 ½ cups heavy cream, chilled
- 3 Tablespoons powdered sugar
Instructions
Biscuit:
- Preheat oven to 375°F. Line baking sheet with parchment paper or silicone mat. Set aside.
- In a large bowl, whisk together flour, salt, baking powder, and sugar. Toss in butter. Cover and let chill in the freezer (for about 5 minutes) or fridge (about 10 minutes) until ingredients are cold.
- Cut butter into flour mixture suing a pastry blender or the tines of two forks until mixture resembles coarse sand.
- Reserve one tablespoon of cream. Pour remaining cream into dough mixture. Stir until combined. Transfer shaggy dough onto a lightly floured work surface. Gently knead dough together and pat to a thickness a little over ½-inch.
- Use a floured 3 ¼-inch round cutter to punch out biscuits. Arrange biscuits on prepared baking sheet. Gather remaining dough and roll out again to punch out additional rounds.
- Brush reserved cream over the tops of biscuits. Sprinkle turbinado sugar on top. Bake for 20-25 minutes until biscuits have risen and are lightly golden brown.
Balsamic Strawberries:
- Toss together strawberries, sugar, balsamic vinegar, and salt. Allow mixture to marinate for 10-15 minutes before assembling shortcakes.
Whipped Cream:
- In a large bowl, whip together cold heavy cream and powdered sugar to medium-firm peaks. Be careful not to over mix. Overmixing will cause mixture to separate or turn into butter. Alternatively, place cream and sugar in a large jar with a lid and shake until cream thickens.