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Balsamic Strawberry Shortcake

May 10, 2015

Shortcake_1bGrowing up, I used to make strawberry shortcake from the Bisquick recipe on the side of the box a lot. It was my “show-off” dessert as a child.

I wanted to create a recipe that was just as easy as the Bisquick recipe yet much more delicious. This is truly one of my favorite desserts and is reminiscent of the beginning of summer, which hopefully is around the corner.

Fridge:
2 pints strawberries, tops removed and sliced 1/8 inch thick
1 stick cold butter, cubed
2 eggs
¾ milk (preferably whole)
½ cup sour cream
1½ cups heavy whipping cream

Counter:
1½ tsp lemon juice

Pantry:
3 cups flour
2½ tsp baking powder
½ tsp salt
¼ cup white sugar plus 3 tbs sugar for toppings
1 tbs white vinegar
1 tsp vanilla extract
2 tbs balsamic glaze

Tools:
4 mixing bowls
Whisk
Large tray greased or lined with parchment
Measuring cups/spoons
Cutting board
Chopping knife
Ice cream scoop

Directions:
Preheat oven to 350º F.

In one bowl add the sliced strawberries, 2 tablespoons of sugar, balsamic glaze, lemon juice, and a tiny pinch of salt. Mix together well and allow to macerate in the fridge while you make the biscuits.

 

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In a clean bowl add flour, baking soda, ½ teaspoon salt, and ¼ cup sugar. Using your fingers, add the very cold butter (I like to cube mine and then set it up in the freezer for 5 minutes) to the dry ingredients. Rub the butter into the dry ingredients creating a grainy sand texture. Set aside.

In the other bowl add milk and vinegar. Allow to sit for a few minutes and then add the eggs, vanilla extract, and sour cream. Mix well with a whisk.

Pour the wet bowl into the butter incorporated dry bowl. Mix until it just comes together. Do not over mix.

 

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Using an ice cream scoop- place the biscuits on the greased or parchment lined tray. Put into the oven and bake for 18-20 minutes. Remove once the tops are slightly golden and they are spongy but firm to the touch.

 

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While biscuits bake add the heavy cream and remaining 1 tablespoon of sugar to the last clean bowl. Blend using your hand mixer (or tough it out and do it by hand) until you get soft peaks. You do not want to over mix your whipped cream.

Once biscuits have cooled for a few minutes (who am I kidding? I ate them right out of the oven), assemble your shortcakes your way. I like to cut the biscuits in half and fill them with the whipped cream and strawberries.

 

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Enjoy this! It’s a great dessert to make ahead for a summer soirée as well. Biscuits keep in a sealed container for 5 days and it’s easy assembly once you’ve completed all the steps. Or, just have a “make your own strawberry shortcake” dessert table. Xo

 

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Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and now owns a seasonal restaurant, Mamasa, in Costa Rica. While she is home in the U.S. for the rest of the year, she works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

Visit Jamieson Van Loan’s website at TheNannyRecipes.blogspot.com.

Jamieson_Van_LoanTry Jamie’s other recipes:
Poptails
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Hello Dolly!

 

 

 

 

 




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