It’s spring! Minus the horrific allergies I get to endure each year, I love spring. That’s because everything starts growing! I went a little overboard on my garden this year, but everything is still growing well. I was elated this weekend to discover that I have three baby strawberries growing on the plant. I was so excited that I started craving the strawberries I couldn’t have yet. I ran to the store to pick some up and came up with this idea. These small desserts will hit the spot and get you just as amped about spring flavors as I am.
Makes 6 cakes
What You Need:
- 1 pint strawberries
- 1 can whipped cream
- 1/2 cup balsamic vinegar
- 3 tablespoons honey
- 1 bay leaf
- 6 shortcake cups
What To Do:
1. Boil the balsamic vinegar in a pot over medium heat along with the honey and bay leaf until it starts to thicken. Discard the bay leaf.
2. Cut strawberries into quarters. Toss with half the balsamic mixture.
3. Divide the covered strawberries into the 6 cups. Top with whipped cream.
4. Drizzle remaining balsamic vinegar over the cream.
5. Serve immediately.