Makes 4 servings
4 shortcakes, split in half
2 cups fresh local strawberries
1/2 cup sugar
2 teaspoons aged balsamic vinegar
1 cup whipping cream
Wash and hull the strawberries, slice them into a bowl, and toss with the sugar and balsamic vinegar.
Place a shortcake in the middle of four dessert plates, and divide the sliced strawberries and their juices over the top of the shortcakes.
Place two dollops of whip cream on top of the strawberries, and garnish with a sprig of fresh mint.
© JACQUES & COMPANY 2011