Monday, June 21, 2010

Strawberry Shortcake with Balsamic Syrup


Balsamic and fruit is a common Italian dessert pairing, and this version was delighfully delicious!  I personally think that a shortcake/shortbread is the only way to eat strawberry shortcake--no more pound cake or angel food cake combinations for me!  Summer is a wonderful time to indulge in this light but satisfying treat.  Enjoy!

Strawberry Shortcake with Balsamic Syrup
adapted from Eats Well with Others


BISCUITS
2 cups flour
5 tbsp sugar, divided
2 1/2 tsp baking powder
1/4 tsp salt
1 stick butter, cut into small pieces and chilled in the freezer for 20 minutes
1 cup chilled heavy whipping cream
1 large egg, beaten to blend (for glaze)

FILLING
2 lb fresh strawberries, hulled and sliced
6 tbsp sugar, divided
3 tbsp balsamic vinegar
1 cup chilled heavy whipping cream
1 tsp vanilla extract

Line a baking sheet with parchment paper.  Preheat the oven to 425. In a large bowl, mix together the flour, baking soda, 4 tbsp sugar, and salt.  Cut in the butter until until it resembles large peas, either by hand using 2 knives or forks, or in a food processor.  Add the cream, cutting it in until moist clumps form.  Using your hands, form the dough in to a ball.  On a lightly floured work surface, flatten it into an 8x4 inch rectangle.  Cut it in half lengthwise, then widthwise into four equal strips making 8 biscuits in total.  Transfer to the baking sheet.  Chill in the freezer for 20 minutes.

Brush the top of the biscuits with the egg wash.  Sprinkle the last tbsp sugar on top.  Bake until biscuits are golden brown and a tester inserted comes out clean, 15-20 minutes.

Mix the strawberries, 5 tbsp sugar, and balsamic vinegar  in a medium bowl.  Let macerate in the refrigerator for 30 minutes, stirring every ten.

Using an electric mixer, beat the heavy whipping cream, vanilla, and 1 tbsp sugar in a chilled bowl until peaks form.

To assemble, cut each biscuit in half horizontally.  Layer on a scoop of whipped cream and a scoop of strawberries.  Cover each with top half of biscuit.

1 comment:

  1. It looks fantastic! I'm so glad that you made it (and liked it). I agree, after shortbread, pound cake just doesn't compare.

    ReplyDelete

Thanks for leaving a comment! I love hearing from you!