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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.