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Roasted Balsamic-Strawberry Shortcakes with Vanilla Bean Whipped Cream

  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 12
  • Pinterest
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A fun twist on a classic American dessert! MORE + LESS -

Laurie McNamara
October 9, 2014

Ingredients

For the Strawberries

1
pound fresh strawberries
2 1/2
tablespoons granulated sugar
2
tablespoons balsamic vinegar
1
teaspoon real vanilla extract

For the vanilla bean whipped cream

1
whole vanilla bean
1/4
cup granulated sugar
1
cup cold heavy whipping cream

Steps

Hide Images
  • 1
    To Make the Strawberries:
  • 2
    Preheat oven to 350°F. Remove the tops of the strawberries and discard. Slice the strawberries and place them into a oven safe baking dish.
  • 3
    To the sliced strawberries measure and add 2 1/2 tablespoons of granulated sugar, 2 tablespoons balsamic vinegar and a teaspoon of real vanilla extract. Stir until the sugar has dissolved. Place the strawberries in the preheated oven for 20-25 minutes. Watch carefully so they do not burn.
  • 4
    Remove the strawberries from the oven to cool.
  • 5
    To Make the Vanilla Bean Whipped Cream:
  • 6
    Chill a large bowl and the mixer beaters in the freezer for 30 minutes.
  • 7
    Run a knife down the length of the vanilla bean to split it open. With the back of the knife, scrape the vanilla caviar away from the pod. Add the vanilla caviar to the chilled bowl along with 1/4 cup of sugar and a cup of cold heavy whipping cream.
  • 8
    Mix on low speed until blended. Increase the speed, mixing until thick and fluffy.
  • 9
    To assemble; simply split the shortcakes in half, top with a few roasted balsamic strawberries, a little of the strawberry-balsamic syrup and a dollop of the vanilla bean whipped cream. Replace the top to the shortcake and repeat.
  • 10
    Keep the shortcakes chilled until ready to serve.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Team Tablespoon thinks Laurie's blog Simply Scratch rocks. As the name implies, she specializes in creating recipes without shortcuts. We're very excited to have her as a guest blogger – enjoy this amazing dessert!

Strawberry Shortcakes are pretty much the quintessential summertime dessert.

They are my go-to dessert of choice. Whether it’s for an after dinner treat or if we plan to have guests over, mainly because they are so simple to throw together. I’m also pretty sure there isn’t a soul around that doesn’t love fresh strawberries and whipped cream sandwiched together by shortcake.

While I’m a big fan of the standard macerated strawberries piled high on delicate shortcake with a dollop of whipped cream, I couldn’t help make the beloved summer treat a little smaller and with a big punch of flavor.

Balsamic vinegar and strawberries are pretty much a match made in heaven, especially when they are roasted together. That’s exactly what I did to turn these shortcakes up a notch. I also made homemade whipped cream speckled with vanilla bean straight from the pod. You'll love these Balsamic Strawberry Shortcakes with Vanilla Cream.

So let’s recap; mini shortcakes halved and topped with roasted balsamic strawberries with homemade vanilla bean whipped cream.

Life really doesn’t get much better. So go on and get all your ingredients together and get baking!

To start if off, trim off the tops and then slice 1 pound of strawberries.

Throw them into an oven-safe baking dish and top with two and a half tablespoons of granulated sugar.

Next, pour in two tablespoons balsamic vinegar.

And a teaspoon of real vanilla extract.

Toss those all together until the sugar has dissolved and then pop them into a 350 degree oven for 20-25 minutes. Watch these carefully so they don’t burn.

Let the balsamic strawberries cool down a bit before transferring them to a bowl.

Now on to the whipped cream! Use a sharp knife and slice down the length of an entire vanilla bean, so it exposes the caviar inside.

With the back of your knife scrape each vanilla bean-half to collect every last bit of that vanilla caviar.

To quicken up the whipped cream making process, I like to chill my bowl and beaters in the freezer for at least 30 minutes. This gets them nice and cold so the whipped cream will set-up much faster.

To the frosted bowl, add in a quarter cup of granulated sugar and the vanilla caviar.

Pour in a cup of heavy whipping cream.

Start with the mixer on low speed and when the cream starts to thicken, kick up the speed a little bit more.

Keep whipping until thick and dreamy.

Now comes the fun part. The assembly.

Split the mini shortcakes in half.

Top with a few roasted balsamic strawberries.

A little drizzle of the balsamic-strawberry syrup.

Finally top with a dollop of the vanilla bean whipped cream.

And cap them off with the remaining shortcake top and repeat with the rest.

These make a fun and delicious dessert for any occasion. The strawberries are sweet with a subtle tang from the balsamic vinegar and the vanilla really shines through. I recommend eating these in one big bite… otherwise I can’t be held responsible for those of you not wearing a bib.

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