Balsamic strawberries: a simple magic trick you simply need to know.
Happy Labor Day, dudes. This day always feels like the last whisper of hurrah (psst…hurrah!) before the engine of fall productivity cranks to life. (Wait, what kind of car do I drive?) This morning I’m chasing summer — sitting on the porch with my feet up, waiting for a friend to drop by, and squeezing the last drops of strawberry out of the season.
Do you know about this little trick, mixing berries with a splash of balsamic vinegar to make them positively the berriest version of themselves? It’s a great end-of-season tip, but it works anytime for bringing strawberries and blueberries to technicolor life. You won’t taste the balsamic in balsamic strawberries. You’ll just taste extra strawberry, with a depth and earthiness that’s hard to put your finger on but easy to appreciate.
Enjoy the day. Talk to you soon.
Balsamic Strawberries with Whipped Cream
Just a splash of balsamic vinegar elevates simple sliced strawberries to their ideal state. Topped with easy homemade whipped cream, it makes an elegant dessert in about 10 minutes.
- 2 quarts strawberries (about 3 pounds to yield 8 cups sliced)
- 1 tablespoon balsamic vinegar
- 1 cup heavy cream
- 1 tablespoon sugar
- Splash of vanilla extract
Stem and slice strawberries and place in a mixing bowl. Gently stir in balsamic to coat berries. Let sit while you make the whipped cream (or up to a day in the fridge).
Beat cream with sugar and vanilla until thick and fluffy. Spoon berries into serving bowls and top with whipped cream.