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Strawberry and balsamic vinegar cake recipe

Strawberry and balsamic vinegar cake recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Berry cake
  • Strawberry cake

Balsamic vinegar and strawberries are a delightful combination so why not combine the two in a simple strawberry cake?

Be the first to make this!

IngredientsServes: 8

  • For the pastry base
  • 3 eggs
  • 100g caster sugar
  • 1 teaspoon vanilla extract
  • 125g plain flour
  • 2 teaspoons baking powder
  • For the topping
  • 300g strawberries
  • 1 tablespoon butter
  • 100g sugar
  • 2 tablespoons caster sugar
  • 1 teaspoon balsamic vinegar
  • 250ml whipping cream, more to taste

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat the oven to 180 C / Gas 4.
  2. Beat eggs with sugar and vanilla until the mixture is pale and fluffy, about 10 minutes.
  3. Combine flour and baking powder in another bowl. Add to the egg mixture and mix.
  4. Transfer mixture into a cake tin and bake until a tester comes out clean, about 25 minutes.
  5. Thinly slice strawberries. Heat butter on medium heat and add berries. Cook berries for 1 to 2 minutes, stirring, until they release their juice. Add sugar and balsamic vinegar. Simmer for 2 minutes. Turn off the heat.
  6. Brush pastry base with the accumulated berry juice and arrange strawberry slices on top.
  7. Whip cream with sugar to taste and serve with cake.

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Reviews & ratingsAverage global rating:(4)


    • 1/3 cup balsamic vinegar
    • 2 teaspoons plus 4 tablespoons sugar
    • 1/2 teaspoon fresh lemon juice
    • 1/2 cup chilled mascarpone cheese*
    • 1/2 cup chilled whipping cream
    • 1/2 teaspoon vanilla extract
    • 3 1-pint baskets (about 24 ounces) strawberries, hulled, halved
    1. Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl cool completely. (Can be made 2 days ahead. Cover and refrigerate.)
    2. Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.
    3. Combine berries and remaining 2 tablespoons sugar in large bowl drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.
    4. Divide berries and syrup among 6 goblets. Top with mascarpone mixture.
    1. *Italian cream cheese, available at Italian markets and many supermarkets.

    Related Video

    Amazing! Added a teaspoon of vanilla to batter, and used about a cup more strawberries and only 1/3 cup sugar. Let sit for hours instead of 30 minutes. Also let cheesecake cool for about a half hour in oven after baking - turned oven off and propped door open with s wooden spoon. Guests had seconds - definitely a new favorite.

    Just a footnote we had some vanilla from Spain, and had to try that on one cake. It changed the texture, and we all agreed never to do that again. We misunderstood that part of the sugar measurement is also for the strawberries. But we all liked the mistake of putting the whole measurement into the cake, and adding an additional 1/2 + 2 TBSP sugar to the vinegar/strawberry mixture. We had to mess with the crust, tried a shortbread crust on one. We all agreed, it is much better with the almond biscotti. I agree with one of the reviews about baking it 10 min longer to get it a little drier. Our first try the center was just a bit too liquid even after refrigerating overnight. We ate it anyway! Ha, so the only change we make now is the extra sugar mistake!

    My son loves to cook, he is a scientific chef! So when he made this for Thanksgiving one year, we were all skeptical, however he said this was rated the highest on epicurious.com and he said it was phenomenal ! I'm always game for new flavors, so the rest of the family watched while I tried 1 sliced strawberry on top of my cheesecake. I was in love. So of course the rest dove in and we have a new favorite around the holiday table now. Somebody HAS to bring the Balsamic Strawberry Cheesecake, or it's not happening!

    I came here searching for a highly rated strawberry cake recipe, for a friend's 50th. After searching and searching, nothing has stood out. Then, I saw this. Lightbulb! I'm going to make this, instead of a layer cake, because I am positive this will be better received by everyone at the party. Not to mention, I've made this on more than one occasion and it is unquestionably one of the best received desserts I've ever prepared. and I bake a lot. I also realized Iɽ never reviewed this fabulous recipe, and figured it was time to give back to this wonderful community since I have gotten so much out of reading everyone's reviews. This cheesecake is so good, it's sinful! -) The first time I made it, it was dessert for a small dinner party I was hosting. It was a huge hit. One of the guys, after scarfing up his entire portion, confessed he didn't typically care for cheesecake, but he really loved this one. He appreciated the lightness/texture. perhaps that's from the mascarpone, and the strawberries. The strawberry and balsamic combo is "ridiculous" (that's slang for crazy good!). I learned my lesson that first time after running out the strawberry/balsamic mixture before finishing off the cheesecake, so now I double it. Even though the cheesecake is delicious in and of itself, the strawberries put it in a category all by itself. The almond biscotti crust is brilliant. I had a hard time chasing plain almond biscotti down, until Trader Joe's came to town, so make sure you can find it. it's such a wonderful base, order it if you have to.

    Absolutely fabulous. Made exactly as written. Next time, I may use some more strawberries or less balsamic. Not for flavor but because it makes a lot of liquid.

    I have made this cake numerous times and every time I have rave reviews and people demanding the recipe! It is intoxicatingly good. I've tried different biscotti's like the chocolate but it really works best with the almond biscotti. Even people who scoffed at Balsamic Vinegar with a desert were loving it. I highly recommend trying it. You'll be hooked!

    Quite good! I used the suggestion of another reviewer and added pureed strawberries to the cheese mixture. Unfortunately, half the cream cheese I had on hand was low-fat, causing the texture of the finished cheesecake to be softer than expected. Because of this, do make sure to use full-fat cream cheese for this recipe. That said, I'll definitely make this again, and I'm thinking of trying different fruits, perhaps apricots or raspberries.

    This was a terrific recipe! Deliciously and visually exciting. I will be making this again. The almond biscotti was good but next time I'm going to go with the chocolate biscotti to see how that goes. Everyone loved it.

    so easy to make, and the results were delicious! i followed the recipe almost exactly--1/2 c sugar in the berries seemed like it was a bit too much. i only used about 1/3 c. and i thought it was perfect. someone mentioned in one review that they didn't use top-quality balsamic and their berries were too sour. i made sure to use the best-quality stuff i had (the best stuff from trader joe's). i used the almond mini-biscotti from trader joe's too--they were perfect. for ease of serving i made cheesecake ɼupcakes'. i lined cupcake tins with paper liners, then pressed about 1/2 tablespoon of the crust mixture in the bottom, and filled to the top with the cheesecake filling. i set the muffin tins in a full sheet pan and filled it with water. baked for 30 min--they were light golden on top and the texture was perfect.

    What a great recipe even after a few changes. Too lighten it up I used (2) 1/3 fat cream cheese, 1 mascarpone cheese and (8oz) of part skim ricotta cheese. It was awesome!! I also added the vanilla extract which others had suggested.

    Four forks up! This cheesecake was a big hit at a dinner party and I would definitely serve it again. I read all the reviews first and appreciate your many tips. In spite of them, however, my foil leaked during baking and my crust was wet. So I encourage you to tightly seal the pan bottom twice with HEAVY duty foil, not the regular stuff I used. Regardless, the cake itself was wonderful, and the strawberries in Basalmic vinegar were an amazing treat. My changes/additions: I subbed 8 oz. ricotta for 8 oz. of the cream cheese, just to make this more "Italian." I added 1 and 3/4 cup sugar to the cake itself because I misread the recipe, and it turned out better I think. I added one egg white to lighten the batter but I do not think I would do that again. I also added 1 tsp. vanilla, which I think helped. I used the Nonni biscotti (almond with a hint of anise) and did not like the anise flavor, so will not use Nonni the next time. This was an easy, fun recipe and certainly has made my list of top cheesecake recipes.

    This is one of the best cheesecake recipes I've made, and I've made quite a few. I love the simplicity of it, yet the flavor is so rich. Trader Joes carries almond biscotti that are perfect for the crust. The strawberries are a must! Also, I like to let the top brown till its a uniform gold, give it a nice crust. Its ok if the cake is jiggly when you pull it out, it will continue to cook. Delicious! About to have another piece:)

    I made a few mistakes and I would make a few changes, but the cake was great. I made it for my husband's birthday and it got rave reviews, especially from the guest of honor! Some questions and changes: First, I cooked it for the full length called for in the recipe, and the top got golden brown but the cake remained very jiggly. I decided to take it out because I didn't want to burn the top but I wish I could have cooked it longer. Second, I would butter the pan because the crust stuck to the bottom of my springform pan and I couldn't get it off. I was disappointed because I think the crust would have been great! Third, adding a bit of sugar to the strawberry mixture helps break it down. Finally, I think vanilla would be a wonderful addition.

    I loved this cheesecake. I enjoyed the strawberries, and thought they were the perfect compliment to the cake, but didn't think they were as amazing as other reviewers. I used my standard balsamic, and perhaps a higher quality would have been the tipping point. For the cake though, I subsituted 15 oz ricotta and 24 oz cream cheese, and it was exceptional. I don't know how it would have compared with the mascarpone, but it was the perfect consistency - rich but light and smooth. The biscotti crust was fabulous and infused the entire cake with almond essence. Definitely make again!

    Didn't have time to make the cheesecake, so I just made the strawberries and served with store-bought cheesecake and they were delicious. I was surprised by how much liquid was in the bowl (I even had 3+ cups of strawberries). Any suggestions on how to thicken up the liquid to give it a more syrup-y consistency?

    Fabulous. But I would slice the strawberries next time (rather than quartering) to allow the balsamic vinegar to soak in a bit more

    Unbelievable. This cake is absolutely perfect. Followed the recipe exactly and couldn't have been happier. Brought to a potluck and it was the first dessert gone. Plenty of people licking the syrup off the plate.

    everyone loved it, definitely needs to be made with the almond biscotti and the balsamic strawberries added a lot. I chose to add more strawberries so that the balsamic/sugar mix wasn't so watery.

    This one has to get 4 forks because it disappeared so fast I only got to taste the crumbs and a few strawberries! One of the guests at the party requested 5 for her 50th birthday party!I was concerned while making it because there was no vanilla, lemon etc. but the flavor of the almond biscotti (Trader Joe's) came through with just the right balance. After baking the aroma coming out of the oven was great. I did make a slight adjustment and used the entire 12 oz container of mascarpone and adjusted the cream cheese to 1 3/4 lb. I had to interrupt the process after making the crust and filling seperately because I didn't have time to bake it immediately so had to increase the bake time slightly due to chilled filling, but the recipe tolarated it perfectly-just baked until the top was golden brown.

    This is easy and tastes really good. Quick tip, take about a cup of strawberries and puree them. Add the puree while you beat up the cream cheese and eggs. Cheesecake came out just perfect and with a hint of strawberry flavor. Would do it again. Was a surprise Birthday gift and everyone loved it.

    This is by far the best cheesecake I have ever eaten. The strawberries are a must!

    The strawberries are amazing. So, so amazing.

    This is my first cheesecake and I have to say that it was really good. I brought it into work for everyone to sample and not one person had a bad thing to say about it. I'm going to make it again this weekend. I will alter the crust a little because I had the same problem with my crust being to soft.

    This was awesome. I am not a cheesecake fan, but this is great. Everyone who tried it loved it! The strawberries were fantastic. I did cut the sugar in half and they were still quite sweet. I also used double the mascarpone since I had it and cut down on cream cheese. I used 1/3 fat cream cheese to balance out the heavy mascarpone. And I used a chocolate graham cracker crust (since I had them on hand). The recipe crust would probably be better. My husband really liked it with sliced almonds on top.

    Cheesecake was very creamy and smooth, not too heavy - as good as my old standby, Sour Cream Cheesecake. Crust was a little soggy but very tasty. Strawberries were delicious. I added 1 tsp. of Vanilla to the cheesecake mixture. Used 24 oz. Driscoll strawberries, 1/2 c. + 2 Tbsp sugar and 1/4 c. balsamic vinegar and marinated 3 hrs. First Time: Used Nonni's almond and walnut biscotti with a hint of anise. The "hint" of anise was too much for my liking. Second Time: Found almond biscotti at an Italian market. Much better


    Strawberries and Balsamic Vinegar Recipe

    Strawberries and Balsamic Vinegar are heavenly together! This is a unique and delicious way to serve the beautiful local summer strawberries to your family and friends. The balsamic vinegar brings out the berries’ beautiful color and truly enhances their flavor. You will enjoy seeing the surprised look on your guests faces after they take the first bite of these Balsamic Strawberries. Great served with a simple pound cake, over vanilla ice cream, or simply by themselves. Everyone is are impressed but – I never tell them how easy it is to make.

    Naturally the best strawberries are the ones you pick yourself from your local strawberry fields or purchase from your local produce stands and/or Farmers’ markets. In the stores, always choose locally grown strawberries during the harvesting season (they are sweeter and juicier than those that are bred for shipment). Remember, your local strawberry season only lasts 3 to 4 weeks. Learn all about Strawberry Hints, Tips, and Information .

    • Fresh strawberries, washed, hulled or unhulled, and dried
    • 1/2 cup aged Balsamic Vinegar, good quality*
    • 1 cup powdered sugar (confectioners' sugar)

    Selecting and Purchasing Strawberries:

    When purchasing berries from the grocery store, shop with your nose. Always pick the plumpest and most fragrant berries. They should be firm, bright, and fresh looking with no mold or bruises, and fresh green caps (stems). The caps should be bright green, fresh looking and fully attached. Berries should be dry and clean usually medium to small berries have better eating quality than large ones.

    Use the berries as soon as possible as strawberries ripen no further once picked. Leave the caps (stems) on the strawberries until ready to eat or use in your recipes. For best flavor, do not wash the strawberries until you are ready to eat or use them. Moisture is the enemy when it comes to storing strawberries

    Place strawberries, balsamic vinegar, and powdered sugar in separate bowls.

    To serve, let each guest dip a fresh strawberry into the balsamic vinegar and then into the powdered sugar.

    Watch your surprised guests faces as they eat these strawberries.

    Serves many Strawberries and Balsamic Vinegar.

    * What is balsamic vinegar? Balsamic vinegar is a reduction made from grapes, but it is not considered a wine vinegar because the grape juice used is unfermented. The unfermented white sweet grape juice that is used is called must and comes from the Trebbiano grapes.

    You will find lots of balsamic vinegars in your local stores. Some are worth their high price and others are not. For this delicious Strawberries and Balsamic Vinegar purchase good-quality balsamic vinegar that is usually aged around ten years. If your budget will allow it, purchase the top grade and absolute best balsamic vinegar called Aceto Balsamico tradizionale. Determine which type of balsamic vinegar is for you to use in your cooking and different recipes:


    Balsamic Strawberry Shortcake Recipe

    Serving Size: 1 ⁄ 2 shortcake
    Calories: 210 Calories

    Ingredients

    1 1 ⁄ 2 cups Bisquick Heart Smart ® mix

    2 Tbsp cold butter, cut in pieces

    1 ⁄ 4 cup fat-free (skim) milk

    2 cups sliced strawberries

    1 ⁄ 2 cup balsamic vinegar

    6 Tbsp frozen (thawed) sugar-free whipped topping

    Directions

    Line cookie sheet with cooking parchment paper. In large bowl, mix Bisquick mix, salt and 1 tablespoon Truvía ® Original Sweetener. Using pastry blender or fork, cut in butter until mixture is evenly combined. Add milk and water stir until soft dough forms.

    Drop mixture into 6 balls on cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool on pan 5 minutes remove to cooling rack.

    Meanwhile, in medium bowl, mix 1 tablespoon Truvía ® Original Sweetener and the strawberries set aside.

    In 1-quart saucepan, mix balsamic vinegar and 1 tablespoon Truvía ® Original Sweetener. Heat to simmering over low heat. Cook 5 to 10 minutes or until mixture is reduced to about 1 ⁄ 4 cup and thickened like molasses. Set aside to cool.

    Split shortcakes. Top with strawberries. Drizzle with balsamic reduction. Top with whipped topping.


    Balsamic Strawberry Shortcake with Basil Simple Syrup

    Basil Simple Syrup:
    Combine all ingredients for simple syrup in a small saucepan and bring to a simmer on medium heat, stirring occasionally, until sugar has dissolved. Remove from heat. Let the syrup cool completely, about hour, then pour through a fine sieve into a container or jar.

    Shortcake:
    Grease an 8-inch round cake pan. In a large bowl, mix egg yolks, both flours, baking powder, salt and granulated sugar to combine. Add cold cubes of butter, using a pastry blender, combine until only pea-sized pieces remain. Drizzle in 2/3 cup cold cream, then mix just enough to incorporate.

    Transfer the dough to a work surface and gently fold on top of itself to mix in any dry spots. Do not over work the dough. Then place dough into prepared pan and gently press until even. Cover and chill for 20 to 25 minutes in a refrigerator.

    When ready, preheat oven to 350 degrees F and brush top of cake with remaining 1 tablespoon of cream. Bake until top is golden brown and sides are beginning to pull away from pan, about 28 to 35 minutes. Remove from oven and set on a wire rack to cool after about 10 minutes invert the pan to remove the cake and allow to cool completely on the wire rack.

    Topping and Filling:
    Toss strawberries (reserving some for garnish), granulated sugar, lemon zest and a pinch of salt in a medium bowl to combine. Transfer half of strawberries to a medium saucepan and add 1 tablespoon balsamic vinegar. Let remaining strawberries macerate while you bring strawberries in saucepan to a gentle simmer over medium-low. Cook, stirring occasionally and reducing heat if needed to keep at a low simmer, until strawberries start to break down, become jammy and liquid is syrupy, about 12 to 18 minutes. Let cool.

    Using a large chilled mixing bowl, whip cream with an electric mixer until soft peaks form. Add vanilla extract and sugar and whip to combine.

    Using a long serrated knife, slice shortcake in half horizontally. Carefully remove top and reserve. Place the base, cut side up, on a serving dish. Spoon half of the strawberry compote and half of the macerated strawberries over base cake layer top with half of the whipped cream. Place shortcake top over the base with the cut side down. Place remaining compote and strawberries on top of layer and mound the rest of the whipped cream on top. Place reserved strawberries on top for garnish. Drizzle any leftover syrup from the compote around the base of the cake. Serve immediately or chill for up to two hours.

    Photo and food styling by Webstop

    Please note that some ingredients and brands may not be available in every store.


    Strawberry Shrubs

    First blackberry shrubs, then grapefruit shrub, now strawberry balsamic shrub! The first two shrubs are made with fruit, sugar, and apple cider vinegar.

    This strawberry version includes a touch of balsamic vinegar. Balsamic vinegar is super intensely flavored, a little goes a long way.

    The robust, concentrated flavor of balsamic works wonderfully with the sweet and floral strawberries. Paired with the tartness (and health benefits) of apple cider vinegar, it comes together for a delightful combination.

    What kind of vinegar can use you to make fruit shrubs?

    Shrubs are a wonderful way to preserve fruits. It’s much easier than making jams or canning. Shrubs are made with fresh fruit, sugar, and vinegar.

    While there are numerous vinegar options to choose from, it is important to make sure that the vinegar has an acidity strength of at least 5%.

    This is crucial because the vinegar is responsible for preventing the growth of bacteria in the sweet sugar fruit mixture.

    The acidity level of the vinegar should be labeled on the bottle. If not, the only other way to measure the pH of vinegar is through pH strips.

    Be wary of “flavored” vinegar that have been diluted with water or other liquids. I would stay away from those for shrub making purposes.

    I could eat this strawberry balsamic shrub by the spoonful. The sweet yet tart complexities of this mixture is so intoxicating (in a non-alcoholic way).

    It’s refreshing as a mocktail mixed with chilled sparkling water (or club soda).

    You can also drizzle it over oatmeal, yogurt, or sorbet. It can also be mixed with a salad vinaigrette dressing for a pop of unexpected flavor.


    Recipe: Gluten-free white chocolate & balsamic vinegar roasted strawberry cake

    Strawberries, white chocolate and balsamic are a trio that satisfy the taste buds in every which way.

    Roasting the strawberries before baking them into the cake only enhances their flavour and also leaves them looking very pretty as a decoration.

    You can use any kind of flour that you prefer, but gluten-free flour works super well here.

    GLUTEN-FREE WHITE CHOCOLATE & BALSAMIC VINEGAR ROASTED STRAWBERRY CAKE

    Ingredients

    For the cake:

    500g strawberries, washed, hulled and halved

    3 tsp balsamic vinegar glaze (store bought)

    50g buckwheat or other gluten free flour of your choice

    50g white chocolate buttons

    For the cream cheese icing:

    Decorations:

    2 tsp balsamic vinegar glaze (store bought)

    Method

    Preheat the oven to 170ºC fan bake. Line a baking tray and 2 x 22cm cake tins with baking paper.

    Place the strawberry halves on the baking tray and drizzle over 3 tsp of balsamic vinegar glaze and place in the oven for 20 minutes. Once caramelised and gooey, take out of the oven and set aside to cool.

    Meanwhile, make the cake. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.

    Beat in the eggs, one at a time, along with the vanilla.

    Gradually fold in the ground almonds, flour and salt. Finally, fold through the white chocolate buttons.

    Evenly divide the batter between the 2 tins and spread out to the sides.

    Dot about 15-20 roasted strawberry halves into each layer and press down lightly. Set the remaining strawberries aside to use as decoration.

    Bake for approximately 30 minutes. The cakes are ready when golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.

    Allow the cakes to cool for around 10 minutes, before turning out onto a cooling rack.

    Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter by itself until smooth. Add the icing sugar and beat on high until seriously light and fluffy. Gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick.

    Once the cakes are completely cooled, ice one layer and then place the second layer directly on top. Neatly ice the top of the cake and decorate with the remaining roasted strawberry halves and a drizzle of balsamic vinegar glaze. Finish with some fresh flowers, if using.


    RECIPE: GLUTEN-FREE WHITE CHOCOLATE & BALSAMIC VINEGAR ROASTED STRAWBERRY CAKE

    Strawberries, white chocolate and balsamic are a trio that satisfy the taste buds in every which way.

    Roasting the strawberries before baking them into the cake only enhances their flavour and also leaves them looking very pretty as a decoration.

    You can use any kind of flour that you prefer, but gluten-free flour works super well here.

    INGREDIENTS

    For the cake:

    500g strawberries, washed, hulled and halved

    3 tsp balsamic vinegar glaze (store bought)

    50g buckwheat or other gluten free flour of your choice

    50g white chocolate buttons

    For the cream cheese icing:

    Decorations:

    2 tsp balsamic vinegar glaze (store bought)

    INSTRUCTIONS

    Preheat the oven to 170ºC fan bake. Line a baking tray and 2 x 22cm cake tins with baking paper.

    Place the strawberry halves on the baking tray and drizzle over 3 tsp of balsamic vinegar glaze and place in the oven for 20 minutes. Once caramelised and gooey, take out of the oven and set aside to cool.

    Meanwhile, make the cake. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.

    Beat in the eggs, one at a time, along with the vanilla.

    Gradually fold in the ground almonds, flour and salt. Finally, fold through the white chocolate buttons.

    Evenly divide the batter between the 2 tins and spread out to the sides.

    Dot about 15-20 roasted strawberry halves into each layer and press down lightly. Set the remaining strawberries aside to use as decoration.

    Bake for approximately 30 minutes. The cakes are ready when golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.

    Allow the cakes to cool for around 10 minutes, before turning out onto a cooling rack.

    Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter by itself until smooth.

    Add the icing sugar and beat on high until seriously light and fluffy. Gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick.

    Once the cakes are completely cooled, ice one layer and then place the second layer directly on top.

    Neatly ice the top of the cake and decorate with the remaining roasted strawberry halves and a drizzle of balsamic vinegar glaze.


    Roasted Balsamic Strawberry Muffins

    Published: Jun 25, 2015 · Modified: Mar 14, 2019 by Bintu · This post may contain affiliate links.

    The thought process behind these roasted strawberry muffins went something like this. I would like some roasted strawberries. Oh wait, how about roasting strawberries with balsamic vinegar? But first I need to make some muffins for the girls. Oh, Oh, Oh, I know, I could just add the strawberries to the muffin and make some roasted strawberry muffins. Or would they be roasted balsamic strawberry muffins?

    Welcome to the sometimes uncomplicated and hunger led life of a food blogger.

    And uncomplicated is sometimes very welcome. I spend a long time making so many decisions about the blog. What to post, how to photograph it, when to post it, what to name it, where best to share it etc. So if I get a muffin recipe that come together as easily as this one, then I am one happy bunny.

    Rich depth of flavour from the balsamic roasted strawberries and the right amount of texture from the wholemeal four and almonds combine to make these roasted strawberry muffins the perfect morning pastry. I am talking seriously good and not too sweet morning pastry. Do not just take my word for it. Try it yourself.

    Here is how to make roasted strawberry muffins worth getting out of bed for.

    This is my second recipe in the pantry staple spotlight on roasted strawberries. Please be sure to check the other recipe out.

    Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Roasted Balsamic Strawberry Muffins ! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.


    Watch the video: Strawberry shortbread. Fagaki E30 S3 (January 2022).