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White-Balsamic Strawberry Shortcakes

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Ingredients

  • 2 and 1/2 cups all purpose flour
  • 3 tbs. + 1 cup granulated sugar
  • 2 tbs. baking powder
  • 1/2 tsp. salt
  • 1/2 cup butter, cut into 1/2" pieces, chilled
  • 1 and 1/3 cups milk
  • 1 tsp. almond extract
  • 2 tbs. white decorating sugar
  • 1/2 cup white balsamic vinegar
  • 6 cups quartered strawberries from 2 (16 oz) packages
  • 2 tbs. cornstarch
  • 1 and 1/2 cups heavy cream
  • 2 tsp. strawberry extract
  • 1/4 cup confectioners' sugar
  • 1 tsp. vanilla extract

Details

Preparation

Step 1

1. Preheat oven to 425. Coat baking sheets with cooking spray. Mix flour, 3 tbsp. granulated sugar, baking powder and salt. Cut in butter until mixture resembles fine meal. Stir in milk and almond extract. Let batter stand 5 minutes; drop by 1/4 cupfuls 2" apart onto baking sheets. Sprinkle with decorating sugar. Bake 10-12 minutes or until lightly browned and baked through. Cool 5 minutes. Transfer to racks; cool.

2. In large skillet, bring vinegar and remaining granulated sugar to simmer over medium hear. Stir often until sugar dissolves; add strawberry extract. Over low, cook until syrupy, 5-7 minutes. Add strawberries; cook, stirring, 1-2 minutes until hot. Mix cornstarch and 2 tbs. water until smooth and stir into strawberry mixture; cook, stirring, until thickened 3 minutes. Cool.

3. On medium-high speed, beat cream, confectioners' sugar and vanilla until soft peaks form. Split shortcakes in half; fill each with 1/4 cup strawberry mixture and 1/4 cup whipped cream. Garnish with remaining strawberry mixture.

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