Balsamic Strawberry Shortcake

Growing 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. Get ready for strawberry season with this simple and delicious recipe! 

Balsamic Strawberry Shortcake 

Fridge:

2 pints strawberries, tops removed and sliced 1/8 inch thick 

1 stick cold butter, cubed 

2 eggs 

3/4 milk (preferably whole) 

1/2 cup sour cream 

1 1/2 cups heavy whipping cream 

Counter:

1 1/2 tsp lemon juice 

Pantry: 

3 cups flour

2 1/2 tsp baking powder 

1/2 tsp salt

1/4 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 

Preheat oven to 350 degrees. 

In one bowl- add the sliced strawberries, 2 tbs 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. 

In a clean bowl add flour, baking soda, 1/2 tsp salt, and 1/4 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. 

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. 

While biscuits bake- add the heavy cream and remaining 1 tbs 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. 

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