Strawberry Shortcake With Balsamic Food

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 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.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.
• Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.

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.

STRAWBERRY BALSAMIC FILLED CUPCAKES

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.

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.

STRAWBERRY SHORTCAKES WITH BALSAMIC AND BLACK PEPPER SYRUP

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.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

STRAWBERRY-BASIL-LEMON SHORTCAKES

Steps:

• Heat oven to 350°F. Line cookie sheet with parchment paper. In large bowl, beat butter, lemon peel and lemon juice with electric mixer on low speed until blended. With spoon, stir in Bisquick mix and 2/3 cup milk until dough forms a ball.
• Roll or pat dough into about 3/4-inch-thick rectangle. Cut into 6 squares. Place squares on cookie sheet. Brush tops with additional milk; sprinkle with sugar crystals.
• Bake 20 minutes or until tops are lightly browned.
• Meanwhile, in medium bowl, mix brown sugar, balsamic vinegar and basil together. Gently stir in strawberries. Refrigerate until ready to serve.
• Split shortcakes; place on individual dessert plates. Top bottom halves with whipped cream. Spoon strawberries over cream. Cover each with top half of shortcake.