balsamic strawberry shortcakes
Sometimes you just want to hold on to summer as long as possible and what better way to do so than with fresh strawberries. Tired of the same plain strawberry flavor I had been having all summer I decided to make this strawberry flavor more lively by mixing balsamic vinegar with the strawberries to make these shortcakes.
Start off by making the shortcakes first so that they have time to cool before layering.
While the shortcakes are in the oven stem the berries.
Then toss them with the balsamic vinegar, lemon zest, and sugar and let them macerate for about 30 minutes. The sugar draws out moisture from the strawberries forming a delicious syrup flavored with lemon and balsamic vinegar, making super juicy strawberries.
Layer the shortcakes with strawberries and whipped cream.
350 grams (2 1/2 cups) all-purpose flour
100 grams (1/2 cup) sugar
2 tsps baking powder
1 tsp kosher salt
3/4 cup (170 grams) cold unsalted butter, chopped
120 grams (1/2 cup) heavy cream
2 pints (600g) strawberries
2 tsps balsamic vinegar
2 tsps lemon zest
6 tablespoons (75g) sugar
300g (1 1/4 cups) heavy cream
1 tsp vanilla extract
1. Preheat oven to 350
2. Mix together flour, 1/2 cup sugar, baking powder and salt and then beat with butter until mixture is mealy
3. Whisk 2 eggs and cream until mixed and slowly pour in the egg mixture into the flour/butter mixture until it comes together
4. Press dough out onto floured work surface and use a biscuit cutter to cut out 3-in circles of dough and place them on a baking sheet
5. Whisk remaining egg and brush tops of dough circles and then sprinkle with sugar
6. Bake until light golden brown, about 35min and then let cool
7. Stem and slice strawberries lengthwise. Then toss them with vinegar, lemon zest, and sugar, and then let macerate for 30 min.
8. Whip the cream, 1 tbsp sugar, and vanilla until it holds soft peaks
9. Split shortcakes, layer bottoms, strawberries, whipped cream, and then the tops together on a plate