This post was updated on November 7, 2019 by Jesseca

Up your dessert game with this indulgent balsamic strawberries with vanilla ice cream recipe. Made with simple ingredients like strawberries, balsamic vinegar, and just a touch of sugar for the perfect summer dessert recipe.

Thank you to my friends at pompeian for sponsoring this post. #trendinginthekitchen #ad

In case you missed it, I have been somewhat obsessed with strawberries lately. For Easter I whipped up this insanely delicious Five Minute Strawberry Dessert and somehow ended up with an extra pint of the beautiful red berries. I opened the cabinet searching for another light and sweet idea when I spotted a bottle of Pompeian Organic Balsamic Vinegar. My mind instantly shot back to a visit to Portland where I had the MOST amazing strawberry balsamic ice cream. The tang from the vinegar mixed with the sweet vanilla cream and ripe berries was divine. I knew I had to figure out a quick and easy way to replicate the flavors.

Strawberry Balsamic Strawberries

I know your initial thought is something along the lines of, “Whoa, Jesseca… WHAT ARE YOU THINKING??” but I promise this combo is out of this world amazing. Especially when you have such a great base to work with. Pompeian Balsamic Vinegar is made from select, organically grown grapes from Modena, Italy, and harvested at the ripest moment to ensure the highest level of flavor. We always reach for it for marinades, drizzle it on veggies, so why not shake things up in a sweet dish?!

With under 5 ingredients, this amazing recipe is sure to become a summer staple. It takes as little as five minutes to put together and is delicious all on it’s own or paired with vanilla ice cream. We have even considered using it over our favorite pound cake!

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Balsamic Strawberries

Ingredients

• 1 pint strawberries
• 1/4 cup sugar
• 2 Tbsp Pompeian Organic Balsamic Vinegar
• vanilla ice cream

Instructions

1. Mix together your strawberries, sugar, and balsamic vinegar in a medium bowl. Cover and refrigerate 1-2 hours.

   Serve over ice cream.

Thank you  Pompeian for inspiring such a fun recipe!