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Strawberry Shortcake with Lemon Verbena and Balsamic Glaze

2023-02-20 - Written by: Emily J. Miller

strawberry shortcake lemon verbena balsamic glaze

Strawberry Shortcake with Lemon Verbena and Balsamic Glaze

A refreshing twist on the classic strawberry shortcake, featuring lemon verbena and balsamic glaze.

Strawberry Shortcake with Lemon Verbena and Balsamic Glaze

Ingredients:

For the Shortcakes:

  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 2 teaspoons vanilla extract

For the Strawberry Filling:

  • 3 cups sliced strawberries
  • 2 tablespoons granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh mint leaves

For the Lemon Verbena and Balsamic Glaze:

  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon balsamic glaze
  • 1 sprig of dried lemon verbena

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter and mix until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  3. On a lightly floured surface, roll out the chilled dough to about 1/2-inch thickness. Use a biscuit cutter or the rim of a glass to cut out rounds. Gather the scraps, re-roll the dough, and cut out additional rounds.
  4. Place the shortcakes on the prepared baking sheet, leaving about 1 inch of space between each cake. Brush the tops with egg wash and sprinkle with granulated sugar. Bake for 18-20 minutes, or until golden brown.
  5. In a large bowl, combine the sliced strawberries, granulated sugar, lemon juice, honey, salt, and chopped fresh mint leaves. Let it sit at room temperature for at least 30 minutes to allow the flavors to meld together.
  6. To make the lemon verbena and balsamic glaze, combine the heavy cream, granulated sugar, freshly squeezed lemon juice, and balsamic glaze in a small saucepan. Bring to a simmer over medium heat and cook until slightly thickened, stirring occasionally. Remove from heat and stir in the dried lemon verbena.
  7. To assemble the shortcake, split each shortcake round in half horizontally using a serrated knife. Spoon some of the strawberry filling onto the bottom half of the shortcake, followed by a dollop of whipped cream or vanilla ice cream if desired. Top with the top half of the shortcake and drizzle with the lemon verbena and balsamic glaze.

Enjoy your Strawberry Shortcake with Lemon Verbena and Balsamic Glaze!