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Strawberry Balsamic Shortcake

Strawberry Balsamic Shortcake

Elegant strawberry balsamic shortcake made with tender, buttery biscuits, honey-glazed balsamic strawberries, and fluffy whipped cream. A sophisticated twist on the classic dessert.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup heavy cream
  • 1 tsp vanilla extract
  • 2 tbsp coarse sugar
  • 2 lbs fresh strawberries, sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 3 tbsp aged balsamic vinegar
  • 1 tbsp honey
  • 1 1/2 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1/2 tsp vanilla extract (for cream)

Equipment

  • mixing bowls
  • pastry cutter
  • baking sheet
  • electric mixer

Method
 

  1. Combine strawberries, sugar, balsamic vinegar, and honey. Refrigerate for at least 30 minutes to macerate.
  2. Preheat oven to 425°F and line a baking sheet with parchment paper.
  3. Whisk flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
  4. Stir in cream and vanilla just until dough comes together.
  5. Pat dough to 1-inch thickness, cut into rounds, and place on baking sheet.
  6. Brush with cream, sprinkle with coarse sugar, and bake 12–15 minutes until golden.
  7. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
  8. Split warm shortcakes. Layer with balsamic strawberries and whipped cream. Serve immediately.

Notes

Use high-quality aged balsamic vinegar for best flavor. Assemble just before serving to maintain ideal texture.