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
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
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