Posted by: Catherine | January 23, 2009

Strawberries Macerated in Balsamic Vinegar




This sounds “gross” (as Emma would say), but it’s the simplest dessert ever whether served alone, over ice cream or over ice cream and cake. Sometimes, for a last-minute dinner-party dessert, I get Bruce to run to the supermarket and buy an angel food cake from the bakery section and some strawberry ice cream. I hollow out the cake from the bottom, fill with slightly melted strawberry ice cream, put a bottom layer back on…and freeze. Then I serve with the macerated berries on top. For a non-chocolate dessert, Strawberry-Ice-Cream Angel Food Cake with Balsamic-Macerated Strawberries is pretty good! Don’t despair, chocoholics: You can also fill an angel food cake in the same way with chocolate ice cream and serve smothered with hot fudge.


1 pint strawberries

1 t. sugar

1 T balsamic vinegar, or balsamic glaze (my fave!)


Wash and slice berries. Add the sugar and balsamic vinegar, and allow to rest at least one hour.



  1. Catherine,
    My mother forwarded your e-mail. That’s how I found your site. I love it! I’m still cooking a lot. In fact for the past few years I’ve been recipe testing for People Magazine. Anyway, I’ll send you some of my favorites, but I figured I would write you back re: the strawberries because the first time I ever ate them was at your house around 1982!

  2. […] cake and replace the topping, flip  it over again to its normal fatter-on-the-bottom shapeliness. The balsamic strawberries can be scooped over the whole cake, or you can serve by the slice–the former is make a bigger […]

  3. Balsamic and strawberries are a marriage made in heaven. Lovely!

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