Strawberry and Balsamic Vinegar Shortcake

This strawberry shortcake has a delicious balsamic vinegar twist.

It’s hard to believe that strawberries marinated in balsamic vinegar could taste so good.

But they really do.

The balsamic vinegar draws out and emphasizes the flavor of the strawberries.

And the natural juice of the strawberries blends nicely with the vinegar so that the end result is a delicious syrup-like sauce that forms into a strawberry marinade.

The taste gets even better when the strawberries and marinade are layered with pieces of angel food cake and then topped with whipped cream (in this recipe Cool Whip topping is used).

Every time I serve this shortcake to guests they can’t get over how delicious the strawberries are and that it’s made with balsamic vinegar.

It’s always the topic of conversation when serving this dessert.

The vibrant color of the strawberries layered with the bright white cake and whipped topping is so pretty too. 

It’s definitely an eye-catching dessert especially when served in a glass, transparent dessert dish, or a Mason jar.

Here are more recipes with strawberries you may like “Sugar-Coated Skillet Biscuit Double Strawberry Shortcake“, “Strawberries and Whipped Cream with a Crunch” and “Yogurt Berry Pancake Rolls“.

In this recipe Extra Creamy Cool Whip topping is used but feel free to use fresh whipping cream instead if preferred.

Let’s check out the ingredients.

Strawberries, balsamic vinegar, prepared angel food cake, and Extra Creamy Cool Whip Topping (or your favorite whipped cream)…

A printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Marinated Strawberries:

Wash the strawberries, remove the stem and leaves.

Reserve 2 whole strawberries for garnish and set aside.

Cut the remaining strawberries in half widthwise. 

For larger berries, cut them in half lengthwise before cutting them in half widthwise.

In a medium size bowl, add the strawberries…

…and balsamic vinegar.

Gently stir the strawberries and vinegar together.

Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour to marinate the strawberries (more time works fine too depending on your schedule).

For the Shortcake:

Cut the angel food cake into bite-size cubes.  There will be cake leftover.

Set aside for a moment.

Assembling the Shortcake – Gently stir the marinated strawberries.

To a glass, dessert dish, or mason jar…

…place a layer of the marinated strawberries.

Next…

…add a layer of angel food cake (pieces) to the glass.

Time for another layer of strawberries…

To the glass…

…add a layer of the marinated strawberries (including the marinade).

It’s especially delicious if the vinegar marinade is also spooned over the angel food cake along with the strawberries.

Finally time for some Cool Whip…

…To the glass, add a layer of Cool Whip Topping.

TIP – When adding the Cool Whip inside of the glass, use 2 spoons; one that has the Cool Whip in it, and the other to scrape the Cool Whip off of the spoon and into the glass.

On top of the whipped topping…

…add another layer of angel food cake (pieces).

Then…

…add one more layer of strawberries…

…and right before serving, top with a dollop of Cool Whip Topping.

For the Garnish – Cut 2 strawberries in half lengthwise and use them for garnish on top of the Cool Whip.

Only 3 halves are needed for garnish since this recipe has 3 servings.

This recipe was originally posted on May 24, 2011.