Strawberry shortcake will always have a special place in my heart. We had it a lot growing up, and it was a simple treat that none of us could resist. I still can’t resist it. Back then it was always a sheet of yellow cake cut into squares and topped with whipped cream and fresh strawberries. It was heaven on a plate for this strawberry lover.
Now I like to serve my strawberry shortcakes with the traditional biscuits instead of yellow cake. And this time I decided to add a little twist on the classic by incorporating my new favorite way to eat strawberries, roasted with a little balsamic vinegar, vanilla extract and sugar.
If you haven’t yet had the pleasure of roasted strawberries, I urge you to try it. The berries are soft and extra juicy and I love the depth of flavor the balsamic vinegar and vanilla give. Roasted strawberries are the perfect addition to just about anything— ice cream, salads, cocktails, and especially strawberry shortcake.
Strawberry season is just around the corner and I’m looking forward to that as much as I am the blossoming of my irises and peonies. After what felt like the longest winter, I’m so happy that spring is finally here. Bring on the flip flops, short-sleeved shirts, and lots of roasted strawberry shortcake.
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