Strawberry and Balsamic Vinegar Shortcake
A delicious balsamic vinegar twist on a classic.
Servings 6
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.