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Roasted Balsamic-Strawberry Shortcakes with Vanilla Bean Whipped Cream
roasted balsamic-strawberry shortcakes with vanilla bean whipped cream
A fun twist on a classic American dessert!
Updated October 5, 2017
For the Strawberries
lb fresh strawberries
tablespoons granulated sugar
tablespoons balsamic vinegar
teaspoon real vanilla extract
For the vanilla bean whipped cream
whole vanilla bean
cup granulated sugar
cup cold heavy whipping cream
To Make the Strawberries: 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.
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.
Remove the strawberries from the oven to cool.
To Make the Vanilla Bean Whipped Cream: Chill a large bowl and the mixer beaters in the freezer for 30 minutes.
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.
Mix on low speed until blended. Increase the speed, mixing until thick and fluffy.
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.
Keep the shortcakes chilled until ready to serve.
No nutrition information available for this recipe
More About This Recipe
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! 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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