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Marinated Berries with Shortcake and Whipped Cream

 

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.

Ingredients:

  • 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

Instruction:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Strawberry Salsa with Cinnamon Sugar Chips

Strawberry Salsa with Cinnamon Sugar Chips

Prep time:  10 minutes
Cook time:  10 minutes
Total time:  20 mins
Serves: 4 servings

INGREDIENTS:
Salsa:
1 pint strawberries, hulled and finely diced

2 kiwi, peeled and finely diced

1 Granny Smith apple – finely chopped
1 jalapeno, stem and seeds removed, finely diced
Half of a small red onion, peeled and finely diced (about 1/2 cup)
2/3 cup finely-chopped fresh cilantro, loosely-packed
Juice of 2 limes, about 4 tablespoons
¼ tsp salt

1 tsp Golden Fig brand basil pepper

Chips:
6 tablespoons unsalted butter, melted
1 tablespoon sugar
3/4 teaspoon ground cinnamon
12 flour tortillas (10 inches in diameter)

PS – if you don’t want to make your own – there are pre-packed cinnamon-sugar chips (Stacy’s pita chips) that are also delicious, or you could use a variety of graham crackers for dipping.  

DIRECTIONS:
Preheat oven to 350 degrees.  

Combine strawberries, kiwi, granny smith apple, jalapeno, red onion, and cilantro.  In a small bowl combine lime juice, salt and basil pepper – whisk to combine.  Pour over salsa and mix until combined.  Taste for seasoning – add additional salt and pepper, if needed.  Cover and refrigerate for 30 minutes.  This can be made a day ahead of time and refrigerated overnight. 


In a small bowl combine cinnamon and sugar.  Cover a baking sheet with parchment paper, set aside. Brush top of first tortilla with melted butter.  Sprinkle with cinnamon-sugar mixture.  Cut with a pizza cutter in half, then each half into 4 segments; you should have 8 wedges from each tortilla.  Arrange wedges in a single layer on baking sheet.  Bake until crisp, 10 to 12 minutes. Repeat with any remaining chips.  Let chips cool before serving.  Serve with chilled fruit salsa.  

Cucumber, Strawberry, and Avocado Salsa

Cucumber, Avocado, and Strawberry Salsa

  • 1 large Seedless Cucumber
  • 1 cup hulled and chopped strawberries
  • 1 ripe avocado, diced
  • 1 tbsp chopped cilantro
  • 1 small jalapeno, seeded and finely chopped
  • 1/3 cup finely chopped purple onion
  • 1 tsp honey
  • 2 tbsp lime juice
  • Salt and pepper
  1. Spiralize cucumber, cutting noodles every turn. Or, you can chop the noodles after they are spiralized.
  2. In a small bowl, mix together honey, lime juice, and salt & pepper to taste. Set aside.
  3. In a large bowl mix cucumber noodles, strawberries, avocados, cilantro, jalapeno, and onion.
  4. Stir in sauce. Serve with chips.