Strawberry Shortcake With Balsamic Honey Recipes

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 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!

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.

SKILLET STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper.
• Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside.
• Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough.
• Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface.
• Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes.
• To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate.
• To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.
• Spoon the strawberries and juices over the shortcake. Serve with whipped cream.

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 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.