Fresh Strawberry Shortcake with Fresh Mint & Champagne Balsamic

A fresh, springtime twist on a classic Southern dessert — perfect for pampering Mom!

Groceries |

• 1 pint fresh strawberries, sliced

• 2 tablespoons Foodie Tasting Room Champagne White Balsamic Vinegar 

• 2 tablespoons Foodie Tasting Room Wildflower Honey

• 1½ cups all-purpose flour

• 3 tablespoons sugar (plus extra for sprinkling)

• 2 teaspoons baking powder

• ½ teaspoon salt

• ½ cup cold butter, cut into cubes

• ¾ cup heavy cream (plus extra for brushing)

• Fresh mint leaves, torn, for garnish

The steps to follow |

1. Preheat your oven to 400°F.

2. In a bowl, toss sliced strawberries with Balsamic Vinegar and honey. Let them macerate while you make the shortcakes.

3. In another bowl, whisk together flour, sugar, baking powder, and salt.

4. Cut in the butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

5. Add the heavy cream and mix just until dough comes together.

6. Turn dough out onto a floured surface and gently pat it into a 1-inch thick circle.

7. Cut into rounds with a biscuit cutter and place on a parchment-lined baking sheet.

8. Brush tops with cream and sprinkle lightly with sugar.

9. Bake 12–15 minutes, until golden brown.

10. Let shortcakes cool slightly, then split and fill with strawberries and their juices. Top with torn fresh mint and whipped cream if desired.