A classic strawberry shortcake is topped with a balsamic glaze and creamy, tangy, sweetened goat cheese sauce.

When strawberries first appeared in our farmer's market in late May, I almost jumped for joy.  I spotted them the moment we arrived at the farmer's market and I made a beeline straight towards the strawberry display.  I considered buying a modest amount -- like two pints -- but quickly abandoned that idea.  With such a brief strawberry season, I wanted to take full advantage of the gorgeous berries while I had the chance.  My husband and I crammed as many quarts as we could into our tote bags (without crushing the berries, of course).  

Such beautiful, ripe, and sweet berries deserved to be used in a simple, but special dish.  Something that would highlight the strawberries without adding too many other complicating elements.  Strawberry shortcake was the obvious answer.  

This recipe is similar to a classic strawberry shortcake.  It has the same scone-like shortcake to act as a sandwich around berries that been macerated with sugar to soften them up.  I stirred some balsamic vinegar into the strawberries to create a bit of a balsamic glaze.  Instead of topping these with the traditional whipped cream, I created something that I'm calling a goat cheese "meringue."  It started as a classic meringue -- light and fluffy and just slightly sweet.  You can stop at this step and have a perfectly delicious dessert.  But I added a few tablespoons of softened goat cheese to the meringue for some extra tartness.  Once the goat cheese is incorporated into the egg whites, the meringue loses most of its volume, and instead creates a creamy, tangy sauce that can be drizzled on your shortcakes.

(click here for printable recipe)

Strawberry Shortcake with Goat Cheese Meringue

By The Land of Milk 'n' Cookies. Biscuits adapted from this recipe by King Arthur Flour.
A classic strawberry shortcake topped with a balsamic glaze and creamy, tangy, sweetened goat cheese sauce.  

Prep time: 30 minutes

Cook time: 20 minutes
Total time: 2 hours

Ingredients

• 3 cups  diced fresh strawberries*
• 1/4 cup  granulated sugar
• 2 teaspoons  balsamic vineagar
• 1 3/4 cups  all-purpose flour
• 1/2 teaspoon  salt
• 1 1/2 teaspoons  baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons  sugar
• 1/4 cup cold, unsalted butter, cut up
• 1 teaspoon vanilla
• 1 large egg yolk
• 1/2 cup buttermilk
• 2 large egg whites
• 1/3 cup granulated sugar
• 1/8 teaspoon cream of tartar
• 2 ounces goat cheese, softened

Instructions

1. In a small bowl, gently stir together strawberries, balsamic vinegar, and 1/4 cup granulated sugar. Cover and refrigerate for at least one hour, or up to four.
2. Preheat oven to 425 degrees.  In  a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.  Use a pastry blender to cut in the cold butter.  Set aside. In a small bowl, whisk together vanilla, egg yolk, and buttermilk.  Add buttermilk mixture to the dry ingredients, and mix very lightly, just until combined.  
3. Turn the dough out on a lightly floured surface and knead gently, just until the dough holds together.   Use fingertips to pat dough to 3/4" thickness.  Cut dough into circles using a 2.5" - 3" biscuit cutter.  Place on ungreased baking sheets.  Bake in preheated oven for 10-12 minutes.  Bottom edges will be golden brown and tops should be just beginning to brown.  Cool on wire racks for 10-15 minutes. 
4. While biscuits are baking, make goat cheese meringue: Set a small heatproof bowl over a pot of very gently simmering water (water should not touch bottom of bowl).  Add egg whites, 1/3 cup granulated sugar, and cream of tartar to the bowl, and whisk gently.  Continue whisking gently and cook until egg white mixture is approximately 140 degrees.  Remove bowl and set on counter.  Using a hand mixer on medium-high speed, beat egg whites until stiff peaks form (this may take 5-7 minutes, or longer).  Add in softened goat cheese and continue beating until fully incorporated. 
5. To serve: Immediately before serving: Slice biscuits in half.  Top with strawberries, being sure to include some of the balsamic glaze.  Drizzle with goat cheese meringue and enjoy!

Yield: 6 large shortcakes

Notes: Dice strawberries before measuring  

(click here for printable recipe)

Thanks for reading, friends!  I hope you all had a wonderful weekend!