Balsamic Strawberry Shortcake Recipes

BALSAMIC STRAWBERRY SHORTCAKES

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper. In large bowl, mix Bisquick™ mix, salt and 1 tablespoon Truvia™ Natural Sweetener spoonable. Using pastry blender or fork, cut in butter until mixture is evenly combined. Add milk and water; stir until soft dough forms.
• Drop mixture into 6 balls on cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool on pan 5 minutes; remove to cooling rack.
• Meanwhile, in medium bowl, mix 1 tablespoon Truvia™ Natural Sweetener spoonable and the strawberries; set aside.
• In 1-quart saucepan, mix balsamic vinegar and 1 tablespoon Truvia™ Natural Sweetener spoonable. Heat to simmering over low heat. Cook 5 to 10 minutes or until mixture is reduced to about 1/4 cup and thickened like molasses. Set aside to cool.
• Split shortcakes. Top with strawberries. Drizzle with balsamic reduction. Top with whipped topping.

STRAWBERRY SHORTCAKE WITH BALSAMIC

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine strawberries, balsamic vinegar, sugar, and black pepper in a bowl; marinate for 10 to 15 minutes.
• Grill the slices of angel food cake on the preheated grill until toasted, 3 to 5 minutes on each side.
• Transfer the cake to 4 dessert plates and top with marinated strawberries and the liquid and a spoonful of whipped cream.

STRAWBERRY BALSAMIC SHORTCAKES

Steps:

• To make the strawberries, toss the coined berries and cane sugar together in a bowl. Let them sit for about 20 minutes, or until they start to break down and liquefy.
• Preheat the oven to 450°F (230°C or gas mark 8) and have a sheet pan lined with parchment nearby.
• To make the biscuits, in a bowl, stir together the flour, baking powder, granulated sugar and salt. Drizzle over the olive oil, and gently toss with your hands until droplets of oil are dispersed evenly throughout the flour. Add the buttermilk, stirring gently and compressing with your hands until a shaggy dough is formed. Dump out onto a floured work surface and knead until it comes together into a solid mass. Roll it out into a 1¼-inch (3-cm)-thick disk. Using a 3-inch (7.5-cm) biscuit cutter, punch out 6 biscuits, folding and re-rolling the dough if needed. Place the biscuits on the lined sheet tray, brush with more buttermilk, sprinkle with raw sugar if using, and bake for 8 to 10 minutes, or until slightly puffed and golden brown. Remove the biscuits and transfer to a wire rack to cool.
• To make the balsamic glaze, combine the balsamic vinegar and honey in a saucepan and bring it to a simmer. Cook over medium-low heat for 10 to 15 minutes, or until the liquid reduces by half. Set aside to cool and thicken.
• To make the whipped cream topping, when you're ready to serve, beat together the cream and honey in a stand mixer with a whisk attachment, or in a bowl with an electric mixer, until stiff peaks form, about 3 minutes. Split the cooled biscuits in half and spoon on some of the strawberries along with some of their juices so it soaks into the bottom biscuit. Top with a dollop of whipped cream, followed by a drizzle of the balsamic glaze. Top with the other half of the biscuit, and repeat with more strawberries, more cream, and another drizzle of glaze. Repeat with the rest of the biscuits, and serve immediately.

BALSAMIC STRAWBERRY SHORTCAKE

Steps:

• Stir together first 3 ingredients; let stand 1 hour, stirring occasionally.
• Combine flour, 1/2 cup sugar, baking powder, and salt in a large bowl.
• Cut butter into flour mixture with a pastry blender until mixture is crumbly.
• Stir together eggs and 3/4 cup whipping cream; add to dry ingredients, stirring just until moistened.
• Turn dough out onto a floured surface, and knead 3 or 4 times.
• Pat dough to 1/2 inch thickness; cut with a 3 inch cutter.
• Place shortcakes on an ungreased baking sheet.
• Bake at 425°F for 10 to 12 minutes or until golden.
• Remove to wire racks to cool.
• Beat remaining 1 1/2 cups whipping cream at medium speed with an electric mixer until foamy; gradually add 1/4 cup sugar, beating until soft peaks form.
• Stir in vanilla.
• Split shortcakes.
• Place 1 cake bottom on each of 8 individual plates.
• Spoon half of whipped cream mixture over shortcakes.
• Top with strawberry mixture and dollop with remaining whipped cream.
• Add cake tops and sprinkle evenly with powdered sugar.

STRAWBERRY SHORTCAKE WITH BALSAMIC HONEY

Steps:

• Buttermilk Biscuits: Preheat oven to 350 degrees F. Have all ingredients well chilled. Place all dry ingredients and shortening in bowl of an electric mixer with paddle attachment. Mix until crumbly, then add buttermilk and mix just until dough comes together. Gently roll out dough to 3/4-inch thickness and cut with round cutter. Glaze with egg wash or milk and bake for 15 to 20 minutes.
• Split the biscuits in half horizontally. Toss the strawberries with the balsamic vinegar and half the honey. Set aside. Whip the cream in a small mixing bowl to soft peaks. Add the remaining honey and whip to stiff peaks. Spoon the strawberries over the bottom half of each biscuit. Be sure to pour some of the balsamic/honey sauce over each biscuit as well. Spoon the whipped cream over the strawberries and finish by placing the top half of each biscuit on the cream. Garnish with mint.

BALSAMIC STRAWBERRY SHORTCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, 1/4 cup of sugar, baking powder and salt in a bowl. Add the butter and cut it into the flour using a pastry cutter or two knives until the smallest pieces of the mixture are no larger than a pea.
• Whisk together one egg and the heavy cream. Add it to the dry mixture and stir the dough with a fork until it just comes together.
• Transfer the dough to a well-floured surface and press it down with your fingers until it's about 1 inch thick. Use a 3 inch biscuit cutter to cut out 4 circles. Place them on an ungreased cookie sheet, a few inches apart.
• Whisk the other egg in a small bowl and brush the tops of the biscuits with it. Sprinkle with the large grain sugar.
• Bake the biscuits for about 30 - 45 minutes (until the tops are golden). Remove from the oven and cool until warm.
• While the biscuits are baking, combine the strawberries with the vinegar, sugar and lemon zest, and allow them to sit on the counter for 20-30 minutes.
• Pour the cream into a large bowl, add the sugar and vanilla extract. Use a hand blender with a whisk attachment to whisk on high speed for a minute or two until the cream holds soft peaks.
• Slice the biscuits in half, then evenly divide the strawberries between the four bottom halves of the biscuits. Next, drop a generous dollop of whipped cream over the berries, and place the biscuit halves on top.
• Serve with additional whipped cream and macerated strawberries on the side.

STRAWBERRY SHORTCAKE WITH BALSAMIC HONEY

Steps:

• Preheat oven to 350°F
• Place all dry ingredients (for biscuits) and shortening in the bowl of an electric mixer. Mix, using paddle attachment, until crumbly.
• Add buttermilk and mix just until dough comes together.
• Gently roll out dough to 3/4-inch thickness and cut 4 biscuits with a round cutter. (a glass also works well).
• Glaze with egg wash and bake 15-20 minutes.
• Split the biscuits in half horizontally.
• Toss the berries with balsamic vinegar and 1/2 of the honey. Set aside.
• Whip the cream in a small mixing bowl to soft peaks.
• Add the remaining honey and whip to stiff peaks.
• Spoon the strawberries over the bottom half of each biscuit. (Make sure you use that sauce as well!).
• Spoon the whipped cream over the strawberries and finish by placing the top half of each biscuit on the cream.
• Garnish with mint and serve immediately!