Step 1
In a large bowl, combine the sliced strawberries, white balsamic vinegar, the Redpath® Golden Yellow Sugar, salt, and freshly ground black pepper. Toss several times until sugar is dissolved and strawberries are evenly coated. Cover and let sit at room temperature; 30 minutes (toss every 10 minutes).
Step 2
With a slotted spoon, remove the macerated strawberries from the bowl. Reserve strawberries.
Step 3
Pour the balsamic vinegar and juices that were released by the strawberries into a heavy-bottomed pot and place over medium heat. Bring to a boil, reduce heat. Simmer until the sauce has reduced and thickened; about 8 to 10 minutes.
Step 4
Add in 1½ cups (216 grams) of the sliced strawberries to the balsamic reduction. Allow strawberries to soften and release their juices, while being careful not to crush them. Simmer, stirring occasionally, until mixture becomes syrupy; 5 minutes.
Step 5
Remove from heat and pour the balsamic reduction over the remaining strawberries. Sprinkle in the lemon zest and gently stir to combine. Set aside and cool to room temperature, then place into the fridge to chill completely.
Step 1
In the chilled bowl of a stand mixer, using the whisk attachment, add in the cubed cream cheese and the Redpath® Icing Sugar. Beat on medium speed until cream cheese is smooth and no lumps remain. Add in the vanilla extract. Whip on medium high for 30 seconds to aerate the cream cheese and to ensure the cheese is free from lumps. Scrape sides.
Step 2
On medium speed, slowly pour the heavy cream down the sides of the bowl. Allow cream to be incorporated before adding more. When all of the heavy cream has been added, increase speed to medium-high and whip until medium to stiff peaks form; do not overmix.
Step 1
Spoon a layer of the strawberry-balsamic mixture into the bottom of individual glasses.
Step 2
Spoon a layer of the whipped cream over the strawberries. Repeat process until glasses are filled.
Step 3
If desired, garnish with lemon zest, fresh strawberries, and/or fresh basil leaves.
Serve immediately, or place into the fridge until ready to serve.
*Use the best quality white balsamic vinegar you can purchase, as reducing it will intensify its flavour.
*Regular balsamic vinegar can also be used, though the mixture will be much darker in colour due to the colour of the vinegar. The flavour will be slightly more intense, but will still be delicious.
*Redpath® Dark Brown Sugar can be used in place of the Redpath® Golden Yellow, though the flavour of the sauce will have stronger caramel/butterscotch undertones and the sauce will be darker.
*A hand mixer and a large bowl can be used instead of a stand mixer (mixing times will increase slightly using a hand mixer). Chill the bowl and whisk attachment(s) in the freezer for at least 15 minutes before making the whipped cream layer.
*Measure out the quantity of heavy cream in a measuring cup, cover, and place back into the fridge until needed to ensure that the whipped cream layer whips up properly. Cube the amount of cream cheese needed and place back into the fridge to keep cold.
*Any leftover strawberry-balsamic mixture can be stored in an airtight container in the fridge for up to 5 days. Leftovers can be spooned over Greek yogurt, mixed into oatmeal, tossed into salads, or used as a topping for ice cream or cake.
*For added texture, sprinkle toasted nuts (eg. sliced almonds, hazelnuts), granola, or crumbled cookies (eg. amaretti, digestive cookies) in between the layers of berries and whipped cream, and/or just on top.
*Traditionally, the fruit layer is gently folded into the whipped cream layer, leaving streaks of fruit and whipped cream, and spooned into individual glasses or a large dish. This can be done with this dessert, if desired.
