Fresh strawberries marinated in a blend of sugar and Strawberry Balsamic Vinegar crown golden-brown shortcakes. Topped with freshly whipped cream, each bite offers a symphony of sweet, tangy, and creamy flavors, capturing the essence of the season in a delightful dessert.

I N G R E D I E N T S :

• For the Strawberries:

  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon Rocky Mountain Olive Oil Strawberry Dark Balsamic Vinegar

• For the Shortcakes:

  • 2 cups all-purpose flour or measure for measure gluten-free flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup heavy cream
  • 1 large egg, lightly beaten

• For the Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

I N S T R U C T I O N S :

1. Prepare the Strawberries: In a bowl, combine the sliced strawberries, sugar, and Strawberry Balsamic. Let macerate for at least 30 minutes.
2. Preheat the oven: to 400°F (200°C). Line a baking sheet with parchment paper.
3. Make the Shortcakes: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the cream until just combined. Turn the dough out onto a floured surface and gently knead until it comes together. Pat the dough into a 1-inch thick circle and cut out shortcakes using a biscuit cutter. Place on the prepared baking sheet and brush with beaten egg.
4. Bake the Shortcakes: Bake for 15-18 minutes, or until golden brown. Let cool on a wire rack.
5. Make the Whipped Cream: In a bowl, whip the cream with powdered sugar and vanilla extract until soft peaks form.
6. Assemble: Split the shortcakes in half and layer with macerated strawberries and whipped cream. Serve immediately.