These balsamic macerated strawberry cups are the most elegant little snack.
Is the whole vinegar and strawberry thing freaking you out? I used to think of balsamic as just a salad thing until one of those fancy oil and vinegar stores opened in our neighborhood. They offer scoops of vanilla ice cream to taste with the different flavors of balsamic they offer. At first, I was a little…confused…but after a bite of creamy vanilla ice cream with a drizzle of syrupy fig balsamic, I was hooked. Now I do weird things like drizzling plain vanilla bean ice cream with extra-virgin olive oil, balsamic and sea salt. And of course, making these pretty little yogurt cups.
How to Macerate Strawberries
Macerating means to soften in a liquid. For these strawberries, I use a mixture of balsamic with a bit of honey. It brings out the liquid to make a yummy juice, and concentrates the strawberry. If you’re still not sure about the balsamic, just use the honey and it will still make a yummy, syrupy juice. Let it sit for at least 30 minutes so it’s softened and juicy. The juice mingles with the yogurt in these cups and sweetens it just enough.
To prep these in advance, store the strawberries and yogurt separately and assemble when ready to eat.
For this recipe, and basically every other recipe using yogurt, I like to use either whole milk or 2%. The fat makes it more satisfying - and tastier! I also prefer Greek yogurt or skyr in this recipe for it’s extra creamy texture.
Balsamic Macerated Strawberry Yogurt Cups
3 cups plain Greek yogurt or skyr
2 cups strawberries, quartered
3 tablespoons balsamic vinegar
2 tablespoons honey
1/3 cup roughly chopped almonds, toasted
Toss strawberries with balsamic and honey in a medium bowl. Let the strawberries sit and macerate at least 30 minutes.
When ready to eat, divide yogurt between four mason jars or glasses. Top with strawberries and their juice. Sprinkle with toasted almonds. Serve immediately. If prepping for later, store macerated strawberries and yogurt separately.