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Balsamic strawberries are simply sliced, mixed with a touch of balsamic vinegar, and topped with whipped cream. They’re gently elevated perfection, ready in about 10 minutes.
Why we love this recipe
Mixing berries with a splash of balsamic vinegar makes them positively the berriest version of themselves. It’s such an easy way to bring strawberries and blueberries to technicolor life.
You won’t really taste the balsamic in balsamic strawberries. You’ll just notice that the berries have an extra depth and earthiness that’s hard to put your finger on but easy to appreciate.
Soft, pillowy, lightly sweetened and vanilla-scented whipped cream takes this recipe to dreamy heights with virutally no work.
I first published this recipe here in 2017. I’ve updated the post for clarity, but the recipe remains the same.
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe. It’s not much!
- This recipe will work with any strawberries, but the better the berries, the happier you’ll be. Strawberries are almost always at the top of the environmental working group’s dirty dozen, so try to buy organic, local, or wild, or even pick your own, when possible.
- Good old supermarket-quality balsamic vinegar does the trick here. You can save the fancy stuff for other uses (or go ahead and use it here, whatever makes you happy).
- Use heavy cream or heavy whipping cream (in the U.S.) or double cream in the U.K.
How to make it
Here’s what you’ll do to make a beautiful bowl of balsamic strawberries in about 10 minutes. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- Wash the strawberries. Remove the leaves and stems, and slice the berries.
- Place the berries into a medium-sized bowl. Pour in the balsamic vinegar and stir to combine. Let sit while you make the whipped cream.
- In a large bowl, combine the cream, sugar, and vanilla. Whip to soft peaks.
- To serve, you spoon some strawberries into serving bowls and dollop with whipped cream.
Expert tips and FAQs
If you’d like to learn all the details about how to make perfect soft peaks, check out my post about how to whip cream.
You can slice and mix the strawberries up to a day in advance if you like, and store covered in the fridge (or at room temperature for a few hours depending on the day). It’s best to whip the cream right before serving.
If you have leftovers, store strawberries and cream in separate airtight containers in the fridge for up to two or three days. You can rewhip the cream to stiffen it up a bit before serving.
More great ways to use strawberries
We really love strawberries. Here are a few more of our favorite ways to enjoy them.
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Balsamic Strawberries with Whipped Cream
Ingredients
- 2 quarts strawberries
- 1 tablespoon (15 ml) balsamic vinegar
- 1 cup (240 ml) heavy cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
Instructions
- Wash, 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).
- In a large bowl, whip the cream with sugar and vanilla until thick and fluffy.
- Spoon berries into serving bowls and top with whipped cream.
Notes
- 2 quarts strawberries = 3 pounds = 1(360 grams) = 8 cups sliced
- This recipe will work with any strawberries, but the better the berries, the happier you’ll be. Strawberries are almost always at the top of the environmental working group’s dirty dozen, so try to buy organic, local, or wild, or even pick your own, when possible.
- Good old supermarket-quality balsamic vinegar does the trick here. You can save the fancy stuff for other uses (or go ahead and use it here, whatever makes you happy).
- Use heavy cream or heavy whipping cream (in the U.S.) or double cream in the U.K.
- If you’d like to learn all the details about how to make perfect whipped cream, check out my post about how to whip cream.
- You can slice and mix the strawberries up to a day in advance if you like, and store covered in the fridge (or at room temperature for a few hours, depending on the day).
- It’s best to whip the cream right before serving.
- If you have leftovers, store strawberries and cream in separate airtight containers in the fridge for up to two or three days. You can rewhip the cream to stiffen it up a bit before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hungry for more?
Subscribe to Umami Girl’s email updates, and follow along on Instagram.
