Roasting strawberries in balsamic vinegar brings out their natural juices and intensifies their flavor.
An olive oil biscuit soaks up the sweet/tart syrup while keeping a crispy exterior. Rich, sweet whipped cream or ice cream balances out the tartness of the berries. This is a gourmet strawberry shortcake, with Basil Infused Olive Oil taking the foodie factor up an extra notch.
By using olive oil instead of butter and balsamic vinegar instead of sugar, we make a lower-calorie, lower-fat, lower-sugar dessert that's high in flavor and wow-factor! You can even add a scoop (or two) of ice cream or whipped cream and not feel guilty.
Biscuit recipe adapted from One Sweet Appetite.
For the biscuits:
1 cup all-purpose flour
2 teaspoons sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup whole milk
¼ cup The Olive Scene Basil Olive Oil (You can also use one of our Ultra Premium Single Varietal Extra Virgin Olive Oils, or try subbing some or all of the olive oil with Blood Orange, Eureka Lemon, Persian Lime, or Butter All-Natural Infused Olive Oil)
1 ½ tablespoons cream or half and half
1 tablespoon demerara sugar (optional)
For the strawberries:
3 cups quartered strawberries
1 tablespoon sugar (optional, depending on how sweet your berries are and your personal preference)
For serving (optional):
Vanilla ice cream or lightly sweetened whipped cream
Preheat the oven to 400 degrees Fahrenheit.
Toss the strawberries and balsamic vinegar in a baking dish. Roast for 20-30 minutes, stirring every 5 minutes, until strawberries are soft but not falling apart. Taste the berries and add sugar if you would like them to be sweeter.
Meanwhile, prepare the biscuits. Combine the flour, sugar, baking powder, and salt in a mixing bowl. Stir to mix. Add the milk and olive oil to a small bowl and use a fork to gently whisk and combine slightly. Pour the wet ingredients into the dry and mix, using a spatula, until just combined.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Drop heaping tablespoons of the dough onto the prepared baking sheet. You should have 6 biscuits.
Brush the tops of the biscuits with cream and sprinkle with demerara sugar, if using. Bake for 12-16 minutes, until biscuits are golden brown.
Let cool slightly before serving.
To serve, cut the biscuits in half like a bun. Place the bottom half on a plate, and spoon about 1/4 cup of strawberries and their juices over the biscuit. Top with whipped cream or ice cream, if using, then finish with the top half of the biscuit.