Store-bought angel food cake is grilled and topped with balsamic and black pepper-soaked strawberries and fresh whipped cream for an easy, but impressive summer dessert and unique spin on strawberry shortcake.
I believe in the power of positive thinking. To manifest your reality. Put it out to the universe. Karma. Kismet. Build it and they will come.
My husband tells me all of the time how it works for him. He’ll think to himself that he’d really like to work with a new client. A client who does X rather than Y and wouldn’t that be swell to hear from someone like that. Yeah, swell.
He thinks it to himself. Out loud too. Somewhere, out there, they hear. Then they listen. And then they call. You’d be surprised how often this actually happens. I usually am.
Over the years I’ve taken his philosophy to heart. It’s not a unique process to live your life with the extra intentions of positive thinking, but boy, it sure feels good to know you’re contributing some control to all of those outer forces.
My word for 2015 is Enough. I shared it and a few goals for the year in my post about reSolutions. Now, here we are with 1/4 of the year done and done, and I’m looking back and taking stock. If I don’t hold myself accountable who will?
I’m just putting that out there.
Simple is the New Black
Simplifying in a variety of ways were tops on my list for 2015 and both diet and time figured prominently. This 5-ingredient dessert fits both mantras. Minimal ingredients and maximum flavor with each low calorie bite.
I’m a busy working mom. I’m a food blogger, but all of my time is not spent in the kitchen. Ironic? Maybe. Reality? Yes. Maybe I could put it out there and poundcake would come. More likely not. But if it did, this recipe this recipe is the one I’d try.
Using poundcake for my shortcake has been my standard for years and this style of stawberry shortcake has been my go-to for hosting dinner parties after spending the rest of the night cooking, making more time for cavorting.
Instead of homemade, I bought a store bought version. No shame there. I made the pound cake more memorable with a spin on the grill, to build up and soak in a little smoky char and texture. A slather of butter made it caramel-ly crisp. Something I discovered when I made this incredible grilled cheese that is a dessert double agent.
Back in the day I’d use that fake red goop to add moisture to the shortcake. You know, the stuff you find in a bottle sitting next to the fresh berries, marketed to overworked moms (both hands raised!) to solve their dessert dilemmas.
Instead of red goop, these strawberries are soaked for a quick bath in balsamic vinegar and freshly ground black pepper. No need for extra sugar, the vinegar enhances the fresh berries sweetness and the pepper accentuates it even more.
There you have it. I put it out there. I’ve built it. And you will come.
Strawberry Shortcakes With Balsamic Vinegar
- 3 cups sliced strawberries
- 1/3 cup balsamic vinegar
- Freshly cracked black pepper
- 4-6 pieces of angel food cake cut about 1-inch thick
- 1-2 tablespoons butter
- Whipped cream
Mix the strawberries, balsamic vinegar and a pinch or two of freshly cracked black pepper in a small bowl and marinate for about 15 minutes.
Butter the cut slices of the angel food cake with butter. Heat an outdoor or stovetop grill until hot and cook the cake slices on both sides until golden.
Transfer the cake slices to serving plates and top with a scoop of the strawberries and drizzle with the marinade. Top with whipped cream and add more freshly ground black pepper if desired.
Have a great day guys, and make something good.
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