Strawberry Balsamic Shortcakes Recipes

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STRAWBERRY SHORTCAKE WITH BALSAMIC



Strawberry Shortcake with Balsamic image

Here, low-calorie angel food cake picks up the smoke and char of the grill and is topped with strawberries soaked in balsamic vinegar and black pepper, an irresistible combination adored throughout northern Italy.

Provided by Bonnie

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 20m

Yield 4

Number Of Ingredients 6

2 cups sliced strawberries
¼ cup balsamic vinegar
1 tablespoon white sugar
1 pinch ground black pepper
4 slices angel food cake
½ cup whipped cream

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.

Nutrition Facts : Calories 141.5 calories, Carbohydrate 29.3 g, Cholesterol 5.7 mg, Fat 2.2 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 226.9 mg, Sugar 10 g

BALSAMIC STRAWBERRY SHORTCAKES



Balsamic Strawberry Shortcakes image

Try a new twist on strawberry shortcake using Truvía™ Natural Sweetener to reduce sugar and balsamic vinegar for bold flavor that pairs well with strawberry.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 6

Number Of Ingredients 11

1 1/2 cups Bisquick Heart Smart™ mix
1/4 teaspoon salt
1 tablespoon Truvía™ Spoonable natural sweetener
2 tablespoons cold butter, cut in pieces
1/4 cup fat-free (skim) milk
1/4 cup water
1 tablespoon Truvía™ Spoonable natural sweetener
2 cups sliced strawberries
1/2 cup balsamic vinegar
1 tablespoon Truvía™ Spoonable natural sweetener
6 tablespoons frozen (thawed) sugar-free whipped topping

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.

Nutrition Facts : Calories 210, Carbohydrate 35 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 7 g, TransFat 0 g

STRAWBERRY BALSAMIC SHORTCAKES



Strawberry Balsamic Shortcakes image

This is my tangy updo to the sinfully sweet strawberry shortcake.

Provided by Jerrelle Guy

Categories     Dessert     Summer     Juneteenth     Strawberry     Biscuit     Milk/Cream     Olive Oil     Pastry     Bake     Peanut Free     Tree Nut Free     Dairy Free

Yield Serves 6

Number Of Ingredients 18

Strawberries:
2 cups (400 g) hulled and coined strawberries
2 tbsp (24 g) pure cane sugar
Olive Oil Biscuits:
3 cups (360 g) whole wheat pastry flour, plus more for dusting
4 tsp (10 g) baking powder
3 tbsp (36 g) granulated sugar
1/2 tsp salt
½ cup (120 ml) olive oil
½ cup (120 ml) buttermilk, plus more for brushing
Raw sugar, for sprinkling (optional)
Balsamic Glaze:
½ cup (120 ml) balsamic vinegar
¼ cup (60 ml) agave or honey
Whipped Cream Topping:
1 cup (235 ml) cold heavy cream
3 tbsp (45 ml) honey or agave
Mint or basil for topping

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



Balsamic Strawberry Shortcake image

Here is an delicious twist on the traditional strawberry shortcake. Classic sweet biscuit base meets fresh berries laced with balsamic vinegar.

Provided by MarieRynr

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

5 cups sliced strawberries
1/2 cup sugar
1 teaspoon balsamic vinegar
3 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
3 large eggs
2 1/4 cups whipping cream, divided
1/4 cup sugar
3/4 teaspoon vanilla extract
2 tablespoons powdered sugar

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.

Nutrition Facts : Calories 690.1, Fat 38.8, SaturatedFat 23.4, Cholesterol 192, Sodium 314.8, Carbohydrate 78.4, Fiber 3.1, Sugar 38, Protein 9.3

STRAWBERRY SHORTCAKE WITH BALSAMIC HONEY



Strawberry Shortcake with Balsamic Honey image

Provided by Food Network

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 15

4 medium buttermilk biscuits, recipe follows
2 cups strawberries, hulled and halved
1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup light whipping cream
4 sprigs fresh mint
2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon cream of tartar
1 tablespoon sugar
1/2 cup vegetable shortening
1/2 cup plus 2 tablespoons buttermilk
Egg wash or milk, for glazing

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.

STRAWBERRY SHORTCAKE WITH BALSAMIC HONEY



Strawberry Shortcake With Balsamic Honey image

Fresh strawberries tossed with balsamic and honey, poured over homemade biscuits and topped with whipped cream. Absolutely decadent! Make sure to have all the ingredients well chilled before beginning. NOTE: I have tested this recipe subbing baking-mix or fridge biscuits, subbing pre-whipped cream, and subbing frozen strawberries. It will work successfully, however the results do not compare to making it 'correctly'.

Provided by Atiekay

Categories     Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2 cups strawberries, hulled and halved
1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup low-fat whipping cream
4 sprigs of fresh mint
2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon cream of tartar
1 tablespoon sugar
1/2 cup vegetable shortening
1/2 cup buttermilk
2 tablespoons buttermilk (no need to separate buttermilk)
egg wash, for glazing (1 egg plus 1 tblspn. milk or water or cream)

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!

Nutrition Facts : Calories 571.1, Fat 26.8, SaturatedFat 7.7, Cholesterol 1.5, Sodium 593.9, Carbohydrate 76.4, Fiber 3.2, Sugar 25.9, Protein 8.3

STRAWBERRY SHORTCAKES WITH BALSAMIC AND BLACK PEPPER SYRUP



Strawberry Shortcakes with Balsamic and Black Pepper Syrup image

Provided by Cindy Mushet

Categories     Milk/Cream     Food Processor     Dessert     Bake     Fourth of July     High Fiber     Backyard BBQ     Vinegar     Strawberry     Summer     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 15

Biscuits:
2 cups unbleached all purpose flour
5 tablespoons sugar, divided
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup chilled heavy whipping cream
1 large egg, beaten to blend (for glaze)
Filling:
2 pounds fresh strawberries (about 8 cups), hulled, quartered if small, sliced if large
6 tablespoons sugar, divided
3 tablespoons balsamic vinegar
1 large pinch of freshly ground black pepper
1 cup chilled heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • For biscuits:
  • Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper. Place flour, 4 tablespoons sugar, baking powder, and salt in processor. Using on/off turns, process to blend. Add butter; cut in using on/off turns until butter resembles large peas, about five 1-second intervals. Add cream; using on/off turns, process until moist clumps form. Transfer dough to lightly floured work surface. Gather dough into ball; flatten into 8 x 4-inch rectangle (about 1 1/4 inches thick). Cut lengthwise in half, then crosswise into 4 equal strips, forming 8 square biscuits. Transfer biscuits to prepared baking sheet and chill 20 minutes. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
  • Brush top of biscuits with egg glaze; sprinkle with remaining 1 tablespoon sugar. Bake until biscuits are golden brown and tester inserted horizontally comes out clean, about 15 minutes. Transfer to rack and cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
  • For filling:
  • Mix strawberries, 5 tablespoons sugar, vinegar, and black pepper in medium bowl. Let macerate 30 minutes, stirring occasionally.
  • Using electric mixer, beat cream, vanilla, and remaining 1 tablespoon sugar in another medium bowl until peaks form.
  • Cut biscuits horizontally in half. Place bottom half of each biscuit, cut side up, on plate. Using slotted spoon, divide strawberries among biscuits. Spoon dollop of whipped cream atop strawberries. Cover each with top half of biscuit. Drizzle some of juices from strawberries around shortcakes.

STRAWBERRY BALSAMIC FILLED CUPCAKES



Strawberry Balsamic Filled Cupcakes image

Here's a twist on Grandma's strawberry shortcake. This combination of classic and sophisticated flavors is a perfect pairing for the end of any summer meal. Be sure to refrigerate the remaining berry-balsamic reduction to use on toast. -Kate Brown, St. Michael, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 10

1 package yellow cake mix (regular size) or angel food cake mix
2 cups fresh strawberries, sliced
1/4 cup sugar
3 tablespoons balsamic vinegar
3/4 teaspoon dried thyme
TOPPING:
1 carton (8 ounces) mascarpone cheese
1 cup heavy whipping cream
3/4 cup confectioners' sugar
1 teaspoon vanilla or almond extract

Steps:

  • Prepare and bake cake mix according to package directions for cupcakes. Cool completely., Place strawberries, sugar, vinegar and thyme in a small saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, until thickened, 12-15 minutes, stirring occasionally. Cool completely., Beat topping ingredients on medium speed until stiff peaks form, about 2 minutes (do not overmix). Refrigerate, covered, while filling cupcakes., To fill cupcakes, cut a 1-in. circle (1-in. deep) in the top of each cupcake; remove cut portion and set aside. Spoon 1 teaspoon strawberry mixture into each opening; replace cutout portions. Refrigerate the filled cupcakes for 10 minutes., Pipe or dollop topping over cupcakes. Refrigerate until serving.

Nutrition Facts : Calories 217 calories, Fat 13g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 144mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 0 fiber), Protein 3g protein.

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BALSAMIC ROASTED STRAWBERRY SHORTCAKE RECIPE - BARLEY & SAGE
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From barleyandsage.com


BROWN SUGAR SHORTCAKES WITH BALSAMIC STRAWBERRIES & LEMON CREAM
2011-04-06 Brown Sugar Shortcakes with Balsamic Strawberries & Lemon Cream . Ingredients: 3 1/2 cups AP flour; 1/3 cup brown sugar; 1 tsp baking powder; 1 tsp sea salt; 1 1/2 sticks of chilled unsalted butter, cut into cubes; 1 tsp vanilla extract; 1/2 tsp fresh lemon juice; 1 cup heavy cream; 1/2 cup milk; 1 pint of fresh strawberries, sliced and combined with a dash …
From kitchenbelleicious.com


EASY STRAWBERRY SHORTCAKES IN A JAR - OUR HAPPY MESS
2018-06-12 In a stand mixer fitted with the whisk attachment, whip the eggs and granulated sugar on medium speed until light and fluffy, about 4-5 minutes. With a rubber spatula, gently fold the egg mixture into the flour mixture until just combined. Fold about ¼ of this mixture into the butter-cream mixture until just combined.
From ourhappymess.com


STRAWBERRY SHORTCAKE ROCKABERRY ROLL DVD - THERESCIPES.INFO
DVD $11.97 Strawberry Shortcake: Growing Up Dreams by Strawberry Short Cake DVD $11.97 Customers who viewed this item also viewed Page 1 of 1 Start over Special offers and product promotions Create your FREE Amazon Business account to save up to 10% with Business-only prices and free shipping. Register today Product details
From therecipes.info


BALSAMIC STRAWBERRY SHORTCAKE- THE LITTLE EPICUREAN
2018-05-29 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 …
From thelittleepicurean.com


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