This dessert is perfect for using up berries that are a little past their prime. The balsamic vinegar hides any berry imperfections while providing a tangy sauce to contrast the sweet whipped cream. We used sliced strawberries and whole raspberries, but this recipe can easily work for blueberries and blackberries too. Mint adds depth and color for the perfect summer treat.
- 1 package Cannon River Traditional Shortcake Mix
- 1/2 cup butter (1 stick), melted
- 1/2 cup water
- 1 tablespoon coarse sugar
- 1/4 cup Coteau des Prairies 18 Year Balsamic Vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla
- 2 sprigs of fresh mint, minced (about 1 teaspoon when minced)
- 2 cups berries of your choice, sliced (fresh or thawed from frozen)
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- Make shortcakes according to package instructions by combining mix with 1 stick melted butter and 1/2 cup water. Place nine spoonfuls on baking sheet and sprinkle with coarse sugar. Bake at 375º for 15 minutes, or until golden brown. Remove from oven, let cool for a few minutes, then move shortcakes to a rack to cool completely.
- While shortcakes are baking, prepare the marinated berries. In a medium bowl, mix together balsamic vinegar, granulated sugar, vanilla, and minced fresh mint. Stir until combined. Add berries and stir to completely coat. Place in fridge for 20 minutes, stirring every 5 minutes.
- To prepare whipped cream, beat heavy whipping cream with an electric mixer on medium high speed until fluffy. Add powdered sugar at the very end, beating until just combined.
- To assemble, cut shortcakes in half. Add a dollop of whipped cream and a scoop of berries. Drizzle with balsamic mixture if more sauce is desired. Top with other shortcake half. Garnish with a fresh mint sprig.