Strawberry and Balsamic Vinegar Shortcake
A delicious balsamic vinegar twist on a classic dessert
Ingredients
For the Marinated Strawberries:
- 1 container (16 ounces) fresh strawberries washed, stems and leaves removed
- 1-1/2 tablespoons balsamic vinegar
For the Shortcake:
- Marinated strawberries
- 1 round or rectangle prepared Angel Food cake cut into bite size cubes (about 1/2 cup bite size cubes per serving); there will be cake leftover
- 1 container (8 ounces) Extra Creamy Cool Whip Topping (extra creamy is optional)
Instructions
For the Marinated Strawberries:
- 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 cut strawberries and balsamic vinegar. Gently stir together.
- Cover with plastic wrap and chill in the refrigerator for 1 hour to marinate (more time works fine too depending on your schedule).
For the Shortcake:
- Assembling the Shortcake - Gently stir the marinated strawberries. To a glass, dessert dish, or mason jar, place a layer of the marinated strawberries. Then add a layer of angel food cake (pieces) to the glass.
- Add another 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.
- To the glass, add a layer of Cool Whip topping. 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 Cool Whip, add another layer of angel food cake (pieces). Add one more layer of strawberries.
- 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.Serve right away.