No Berry Left Behind: Balsamic Glazed Strawberries with Marscapone Whipped Cream

Strawberry Season is upon us. This realization did not come by way of the buckets upon buckets of Strawberries at the grocery store, nor the stands at the farmers' markets dedicated strictly to Strawberries. No, each year Strawberry Season is notably evident when every conversation with my dad is instigated by him holding out a strawberry and saying, "You know, you're berry berry special".

As I inherited my father's moral responsibility to see that not even one tiny berry goes to waste, it was only reasonable that the plump red berries headline last evening's dessert.

Being the first TND in a new apartment, two new bedrooms and bathrooms, a new kitchen, and dishwasher, these strawberries needed to put on their Sunday best. My sister had mentioned serving strawberries with balsamic vinegar and sea salt (or was I dreaming?) and this idea stuck with me. A little research resulted in a fantastic and delightfully simple dessert that stole the show.

Balsamic Glazed Strawberries with Marscapone Whipped Cream
(adapted from epicurious.com)

1/3 C. Balsamic vinegar
2 t. plus 4 T. sugar
1/2 t. lemon juice

1/2 C. Marscapone cheese
1/2 C. Whipping Cream
1/2 t. Vanilla extract

3 1-pint baskets strawberries, hulled and quartered

Combine vinegar, 2 teaspoons sugar, and lemon juice in a small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)

Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.

Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand at least 30 minutes, stirring occasionally.

Divide berries and syrup among 6 goblets. Top with mascarpone mixture. Drizzle with remaining balsamic syrup.

Serves 6.