Delicious with almond whipped cream. The longer the strawberries set, the soggier they will get, so it’s best to eat this the day you make it. However, I had leftover strawberries that I put on a spinach salad the next day, and I still thought the berries tasted good. The strawberries are so yummy as a salad topping, no salad dressing needed!
strawberries with balsamic vinegar and almond cream
Adapted from Allrecipes.com
16 oz fresh strawberries, sliced
¼ cup balsamic vinegar
¼ cup granulated sugar
Place strawberries in a bowl. Add vinegar and sugar and gently stir to combine. Cover and refrigerate for at least one hour.
Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.
1 cup heavy whipping cream
1 teaspoon almond extract
1 tablespoon granulated sugar