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.

Strawberry Shortcakes

© JACQUES & COMPANY 2011

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The fresh local strawberry season only lasts the month of June, but the flavor of these berries is beyond compare.  A fruity Riesling wine would be the perfect partner with this dessert.

 

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