Strawberry Shortcake

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It’s not the time of year to get strawberries straight from the field right now in Europe, but you still may still be able to get them from your local supermarkets. Strawberries are an all-time favourite, lovely for the eyes and mouth. You might wonder, what does balsamic vinegar has to do with strawberries?  I never imagined that the reason is so simple. It enhances and intensifies the strawberry taste in the fruit. However, it’s important to use just a dash, too much can ruin the taste.
Serve them for tea, or after your meals. At any time, strawberries are delicious. Here’s how Jac makes them:


  • 250g plain (all purpose) flour
  • 75g caster (superfine) sugar
  • 15ml baking power
  • pinch of salt
  • 225ml whipping cream


  • 450g strawberries, hulled and halved/quartered, depending on size
  • 45ml icing sugar
  • 250ml whipping cream
  • 15ml Balsamic vinegar
  • very small pinch of salt


1. Preheat oven to 200°C. Grease a baking sheet.

2. To make the shortcake, sift the flour into a mixing bowl with the sugar, baking powder and salt. Stir well with a fork. Then add the cream, tossing with the fork until clumps form.

3. Gather the clumps together BUT DO NOT KNEAD the dough. Shape the dough into 15cm log then cut into 6 slices on the prepare baking sheet.

4. Sprinkle some caster sugar onto the surface of the slices and bake for 15mins or until light golden brown. Leave to cool on a wire rack

5. While the shortcake is baking, mix the cut strawberries with the sugar, balsamic vinegar and salt, then cover it and let it sit in the refrigerator.

7. Just before serving, whip the cream until soft peaks form (I cheated with store-bought fresh cream instead :) )

8. To assemble, slide each shortcake in half horizontally, the on the lower half, place the strawberries and cream before covering with the top half.