Have you ever seen a desert recipe that calls for balsamic vinegar? I have, lots of them. Each and every time I see one my head sorta turns sideways, like I’m a dog confused (yet intrigued), trying to figure out what in the world is happening in front of me.

So when Honey Ridge Farms sent me a case of different flavors of their honey vinegars I KNEW I HAD to make a dessert with at least one of their flavored vinegars. Now to narrow down WHICH dessert I wanted to make. That seemed almost impossible.

My grandma came over one day with a huge bag of fresh strawberries from the farmers market. Side Note: when my grandma comes over she always brings a little hostess gift. I need to remember this classy and thoughtful detail! I know how much I appreciate the gesture, so I assume others would?!?! Anyway…After we quickly devoured half the bag, it hit me, “balsamic strawberries! YES, that’s perfect!” I thinly sliced the strawberries, spread them on a baking sheet, poured a little honey balsamic on them, and roasted. 15 minutes later I had fragrant, juicy, rich balsamic roasted strawberries.

After I ate that entire batch over a bowl of plain yogurt (for breakfast, none the less), I quickly made another batch. But this time I had a little more self control and reserved them for what you’re seeing here, strawberry shortcake.

A simple vanilla cupcake and lightly sweetened whip cream. That’s all you need to complete this light, yet decadent dessert. Enjoying strawberry shortcake and sipping a glass of champagne sounds like a great way to celebrate Valentine’s Day this year!

Balsamic Roasted Strawberries

Ingredients

  • 2 cups sliced strawberries
  • 1/4 cup balsamic vinegar [(Honey Ridge Farms)http://www.honeyridgefarms.com/balsamic-honey-vinegar]

Instructions

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper or a silpat mat (I used a silpat mat).

Lay sliced strawberries in a single layer on a baking sheet and pour the honey balsamic vinegar over them.

Roast for 15 minutes. At about 10 minutes, check the strawberries to see if they’re roasted enough for you. If you want the balsamic to get even thicker, continue to roast another few minutes.

Serve immediately or store in an airtight container in the refrigerator for a few days until ready to use.

http://www.fatgirltrappedinaskinnybody.com/2012/02/balsamic-roasted-strawberry-shortcake/

I have to do a little plug for Honey Ridge Farms… Their products are outstanding! I’ve tried the honey creams and now the vinegars and I truly love them. They didn’t tell me to say that, I’m saying this because I want to, because I legitimately enjoy their honey! If you live on the East Coast, you may start seeing the vinegars in your local Whole Foods. So buy some and try it for yourself!