Balsamic Strawberry Shortcake
Print

Strawberry and Balsamic Vinegar Shortcake

A delicious balsamic vinegar twist on a classic.
Course Dessert
Cuisine American
Keyword Balsamic Vinegar, Strawberries, Strawberry Shortcake
Prep Time 15 minutes
Time to marinate the strawberries 2 hours
Total Time 15 minutes
Servings 6
Author [email protected]

Ingredients

For the Marinated Strawberries:

  • 2 containers (16 ounces each) fresh strawberries washed, stems and leave removed, cut into thirds
  • 1/4 cup balsamic vinegar

For the Shortcake:

  • Marinated strawberries
  • 1 round or rectangle prepared Angel Food cake tear into bite-size pieces (about 1-inch size pieces)
  • 1 container (8 ounces) Cool Whip Topping

Instructions

For the Marinated Strawberries:

  • In a medium size bowl, add the strawberries and balsamic vinegar.  Gently stir together.  
  • Cover with plastic wrap and put in the refrigerator for 2 hours to marinate (less or more time works fine too depending on your schedule).

For the Shortcake:

  • In the bottom of serving containers (mason jars or dessert dishes) place one layer of angel food cake (pieces).  
  • Top with 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.
  • Add a layer of Cool Whip topping. Spoon this in carefully so that it doesn’t smudge on the side of the Mason jar or serving dish.
  • Next, add another layer of the angel food cake.  The cake can be pushed down a little bit in the serving dish to get rid of any gaps that may form in between the strawberries and Cool Whip.
  • Add another layer of marinated strawberries. 
  • Right before serving, add the last layer of Cool Whip.