White-Balsamic Strawberry Shortcakes
By á-3915
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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