+For the strawberries:
°4 cups (576 g) strawberries, washed, hulled and cut in halves or quarters
°⅓ c white vinegar
°¼ cup (54g) Redpath® Golden Brown Sugar
°¼ tsp. (2g) salt
°¼ tsp. (1 g) black pepper, freshly ground
°1 C. 1/2 tsp (2 g) lemon zest, finely grated
+For the whipped cream:
°1 cup (113 g) brick cream cheese, diced
°¼ cup (32g) Redpath® Icing Sugar
°2 tbsp. 1/2 tsp (10 mL) pure vanilla extract
°1 cup (250 ml) heavy cream
°Lemon zest, finely grated
°Fresh basil leaves
For the strawberries:
In a large bowl, combine strawberries, white balsamic vinegar, Redpath® Brown Sugar, salt and black pepper. Stir well until brown sugar is dissolved and strawberries are evenly coated. Cover and let sit at room temperature for 30 minutes, stirring every 10 minutes.
Using a slotted spoon, remove the macerated strawberries from the bowl. To book.
Pour the liquid (the balsamic and the juice that has been released by the strawberries) into a heavy-bottomed saucepan and heat over medium heat. Bring to a boil and reduce the heat. Simmer until the sauce has reduced and thickened, 8 to 10 minutes.
Add 1½ cups (216 g) macerated strawberries to the balsamic reduction. Let the strawberries soften and release their juices, taking care not to crush them. Stirring occasionally, simmer until the mixture becomes syrupy, about 5 minutes.
Remove from the heat and pour the balsamic reduction over the remaining strawberries. Add the lemon zest and stir gently. Set apart & let cool . Place in the refrigerator to cool completely.
For the whipped cream:
In the previously chilled bowl of a stand mixer fitted with the whisk attachment, add the cubed cream cheese and Redpath® Icing Sugar. Beat on medium speed until cream cheese is smooth and uniform. Add the vanilla extract. Whip on medium-high speed for 30 seconds to give the cream cheese a fluffy texture and make sure there are no lumps. Scrape the side of the bowl.
Whisking on medium speed, gradually pour the heavy cream down the side of the bowl. Allow the cream to incorporate into the mixture as you go. When all of the heavy cream has been added, increase the speed to medium-high and whip until stiff peaks form. Do not overmix.
Place a layer of balsamic strawberries in the bottom of the glasses.
Cover the strawberries with a layer of whipped cream. Repeat the process until the glasses are full.
If desired, garnish with lemon zest, fresh strawberries or basil leaves.
Serve immediately or refrigerate until ready to serve.