There are many expected pairs in life, but strawberry and balsamic vinegar is one that I discovered only a few years back. My favorite place to enjoy this is at Four & Twenty Blackbirds, they serve an amazing Strawberry Balsamic Pie. I've made preserves and the pie myself, but when I came across this recipe in Muffins & Biscuits: 50 Recipes to Start Your Day With a Smile, the latest book by Heidi Gibson for Strawberry Balsamic Muffins, I knew that I had to try it. Instead of making muffins, I opted to make a cake with a few changes - this version of the recipe is dairy-free. It is so incredibly tasty and it smells divine when baking just like strawberry jam. If you are looking for something to make for your mom or the mom-figure in your life, I recommend this, it is delicious.
Also, if you are looking to up your breakfast repertoire, I recommend this book. There are 50 recipes dedicated to both muffins and biscuits from savory to sweet. I plan on whipping up a batch of her biscuits very soon.
STRAWBERRY BALSAMIC CAKE
1/4 cup extra virgin olive oil
1 teaspoon pure vanilla extract
2 tablespoons balsamic vinegar
1 1/3 cup flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 pound chopped strawberries divided, preferably fresh if possible
Directions: Preheat oven to 350 degrees. Slightly oil a rectangular 9"Wx6" baking dish (our favorite) and set aside. In a medium bowl, add flour, baking soda and salt, gently whisk together. Place olive oil and eggs in a bowl, whisk together. Add vanilla, vinegar and sugar and mix until combined. Add dry ingredient to wet. Fold 2 cups of chopped strawberries into batter. Pour into dish spreading evenly. Slide remaining strawberries and form a pattern on top. Bake for about 25 minutes or until a knife inserted in the middle comes out clean.
*Recipe adapted from the new book Muffins & Biscuits: 50 Recipes to Start Your Day With a Smile by Heidi Gibson
Styling & Photography by Alison | Book c/o publisher