Roasted Balsamic Strawberry Shortcake


roasted balsamic vinegar strawberry shortcake biscuit dessert

Sassin' up strawberries like it ain't no thang.
I made dessert! I may have been avoiding this for some time now... not because I don't LOVE dessert and EAT dessert and DREAM of dessert (sorry I'm not sorry). Only because dessert usually = baking and baking = freaky. They say there are two types of chefs: those who love to cook (what up) and those who love to bake. Type A's love the measuring and preciseness and perfectness that baking requires... ya not so much over here. I get around this by cooking as much of my dessert as possible, then adding in some baking here and there. The strawberries in this dish are slow roasted with balsamic vinegar and sugar, then topped with an airy whipped cream and a lightly sweetened shortcake. These may haunt your dreams, just a heads up. Enjoy!

Roasted Balsamic Strawberry Shortcake


Prep Time: 5 mins | Cook Time: 50 mins | Makes 6 shortcakes

Ingredients


shortcakes (adapted from Bisquick recipe)
  • 2 1/3 cup Bisquick
  • 1/2 cup milk (I used 2% but it doesn't seem to matter much)
  • 3 tbs. sugar
  • 3 tbs. butter, melted
strawberry filling
  • 2 lbs. strawberries, washed, stems removed, and quartered
  • 4 tbs. Balsamic vinegar
  • 1 tbs. sugar
  • whipped cream topping
balsamic glaze
  • 1 cup balsamic vinegar
  • 1 tbs. sugar
  • pinch of salt
The Steps
  1. Roast strawberries: Preheat your oven to 350 degrees. In a bowl, combine hulled strawberries, balsamic vinegar, and sugar. Place on an lightly sprayed cookie sheet and bake for 40 minutes (take the pan and shake berries around after about 20 minutes). Remove from oven and set aside.

  2. Make balsamic glaze: While strawberries are roasting, make your balsamic glaze by combining ingredients for glaze in a small saucepan over medium heat. Once slightly boiling, lower to a simmer and reduce for 30 minutes until glaze is thick.

  3. Bake shortcakes: Increase your oven to 425 degrees. In a bowl, mix ingredients for shortcakes until combined. Drop 6 dollops of mix on an ungreased cookie sheet (make sure mix is distributed evenly). Bake for 10-12 minutes.

  4. Build dessert: Assemble by slicing shortcakes in half, laying a full scoop of roasted strawberries on bottom half, topping with whipped cream, and drizzling some balsamic glaze. Top with other half of shortcake.
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!

xoxo
Cay

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