Recipe courtesy of Michel Nischan

Strawberry Shortcake with Balsamic Honey

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  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 4 servings
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4 medium buttermilk biscuits, recipe follows

2 cups strawberries, hulled and halved

1/4 cup balsamic vinegar

1/4 cup honey

1/4 cup light whipping cream

4 sprigs fresh mint

Buttermilk Biscuits:

2 cups flour

1/2 teaspoon salt

1/4 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon cream of tartar

1 tablespoon sugar

1/2 cup vegetable shortening

1/2 cup plus 2 tablespoons buttermilk

Egg wash or milk, for glazing


  1. Buttermilk Biscuits: Preheat oven to 350 degrees F. Have all ingredients well chilled. Place all dry ingredients and shortening in bowl of an electric mixer with paddle attachment. Mix until crumbly, then add buttermilk and mix just until dough comes together. Gently roll out dough to 3/4-inch thickness and cut with round cutter. Glaze with egg wash or milk and bake for 15 to 20 minutes.
  2. Split the biscuits in half horizontally. Toss the strawberries with the balsamic vinegar and half the honey. Set aside. Whip the cream in a small mixing bowl to soft peaks. Add the remaining honey and whip to stiff peaks. Spoon the strawberries over the bottom half of each biscuit. Be sure to pour some of the balsamic/honey sauce over each biscuit as well. Spoon the whipped cream over the strawberries and finish by placing the top half of each biscuit on the cream. Garnish with mint.