Balsamic Strawberry Shortcakes

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“This recipe is from a classic San Francisco restaurant.”

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. Combine the flour, 1/4 cup of sugar, baking powder and salt in a bowl. Add the butter and cut it into the flour using a pastry cutter or two knives until the smallest pieces of the mixture are no larger than a pea.
  3. Whisk together one egg and the heavy cream. Add it to the dry mixture and stir the dough with a fork until it just comes together.
  4. Transfer the dough to a well-floured surface and press it down with your fingers until it’s about 1 inch thick. Use a 3 inch biscuit cutter to cut out 4 circles. Place them on an ungreased cookie sheet, a few inches apart.
  5. Whisk the other egg in a small bowl and brush the tops of the biscuits with it. Sprinkle with the large grain sugar.
  6. Bake the biscuits for about 30 – 45 minutes (until the tops are golden). Remove from the oven and cool until warm.
  7. While the biscuits are baking, combine the strawberries with the vinegar, sugar and lemon zest, and allow them to sit on the counter for 20-30 minutes.
  8. Pour the cream into a large bowl, add the sugar and vanilla extract. Use a hand blender with a whisk attachment to whisk on high speed for a minute or two until the cream holds soft peaks.
  9. Slice the biscuits in half, then evenly divide the strawberries between the four bottom halves of the biscuits. Next, drop a generous dollop of whipped cream over the berries, and place the biscuit halves on top.
  10. Serve with additional whipped cream and macerated strawberries on the side.

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