Balsamic-Roasted Strawberry Shortcake

It’s spring, which means strawberries are at the peak of their season. These beautiful, juicy, red gems are like nature’s candy. We usually buy a few boxes at a time because everyone in the house fights over them. We put them in smoothies, cereal, salads, yogurt, and eat them straight out of the box (after rinsing, of course).

And we only buy organic, as strawberries are on the “Dirty Dozen” list published by the Environmental Working Group. Organic means chemical-free, not dirt-free, so please rinse before using 

Did you know that strawberries are also delicious cooked? And they pair beautifully with balsamic vinegar. Balsamic-macerated strawberries are actually a very popular dessert in Italy. Quite often, basil or ground black pepper is also added to the mix and it might be served over some fresh ricotta cheese.

For a cooking class we did not too long ago, we decided to take a classic strawberry shortcake and elevate it. First, we swapped out the raw strawberries for balsamic and honey-roasted strawberries. Then we decided to “healthify” the shortcake by making gluten-free and paleo-friendly shortcakes using almond flour. The result: a dessert with the perfect balance of sweet and tart. The best part is that this recipe satisfies even the pickiest eaters. Our recipe can even double as a snack by eating the shortcakes plain or spreading your favorite nut or seed butter on them. Yum!