Strawberry Shortcake with Balsamic Glaze
Elevate the classic Strawberry Shortcake with a tangy balsamic glaze and a hint of basil. This refreshing dessert is perfect for summer gatherings and adds a unique twist to a beloved favorite.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 6 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Shortcakes:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
2/3 cup heavy cream
1 teaspoon vanilla extract
1 egg, beaten (for egg wash)
Strawberries:
1 1/2 pounds fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon fresh basil, finely chopped
Balsamic Glaze:
1/2 cup balsamic vinegar
2 tablespoons honey
Whipped Cream:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
1. Prepare the Shortcakes:
- Preheat oven to 400°F (200°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter and cut it into the flour mixture until it resembles coarse crumbs.
- Stir in heavy cream and vanilla extract until the dough comes together. Turn the dough out onto a floured surface and knead gently. Pat into a 1-inch thick circle and cut out 6 rounds using a biscuit cutter.
- Place the shortcakes on a baking sheet lined with parchment paper. Brush the tops with beaten egg. Bake for 15-18 minutes or until golden brown. Let cool on a wire rack.
2. Prepare the Strawberries:
- In a medium bowl, combine sliced strawberries, sugar, and chopped basil. Toss gently and let sit for at least 15 minutes to macerate.
3. Make the Balsamic Glaze:
- In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook until reduced by half, about 10 minutes. Set aside to cool.
4. Whip the Cream:
- In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
5. Assemble the Shortcakes:
- Slice the cooled shortcakes in half horizontally. Spoon the macerated strawberries over the bottom half of each shortcake. Add a dollop of whipped cream and drizzle with balsamic glaze. Place the top half of the shortcake on top and serve immediately.
Notes
For an extra twist, add a few fresh basil leaves as a garnish.
The balsamic glaze can be made ahead of time and stored in the refrigerator.