Ingredients
Scale
- 1 pint fresh strawberries
- 1/2 cup white balsamic vinegar
- 2 Tablespoons Swerve Sweetener
- Sonoma Lemon Orange Pepper
- Whipped Cream
Instructions
- Wash, hull and slice the strawberries. I usually cut mine in half longways unless they are extra large strawberries and then I quarter them.
- Fill a bowl with the strawberries.
- Sprinkle some Swerve Sweetener on top just like you would if you were making strawberries for strawberry shortcake. The amount of Swerve Sweetener you use depends on your personal taste. I sprinkle the strawberries with just enough Swerve Sweetener so all the strawberries on the top are lightly coated.
- Stir the strawberries and Swerve Sweetener together until they are well mixed.
- Cover the bowl of strawberries with Saran Wrap and set it in the refrigerator.
- Put the balsamic vinegar (you can use the dark like I did if you prefer, but the white has a lighter taste and looks prettier) and the 2 Tablespoons of Swerve Sweetener in a stainless steel pan.
- Stir well, turn the heat up to medium and bring the mixture to a boil.
- Turn the heat down to low so the mixture is just simmering.
- Continue cooking for 10 minutes, stirring frequently.
- Allow the mixture to cool until it reaches room temperature.
- Remove the strawberries from the refrigerator, pour the balsamic vinegar mixture over the top of the strawberries and stir well.
- Scoop strawberries over ice cream and top with whipped cream made with Swerve Sweetener or put them in their own bowl and top with whipped cream.
- Serve.
Notes
Note: I felt these strawberries tasted better at room temperature than when they were cold. I also felt the strawberries did not keep well in the refrigerator once the vinegar was poured on them. One option would be to mix the strawberries and vinegar in a smaller bowl right before eating them if you intend to keep the strawberries for more than a day.
