Ingredients
- 1 lb (3 3/4 cups) strawberries, washed, de-stemmed, and halved
- 1 tbsp sugar
- 3 tbsp good quality balsamic vinegar
- Preheat the oven to 300 ºF. Place a sheet of parchment paper onto a baking sheet.
- In a medium sized bowl, toss the halved strawberries with sugar and balsamic vinegar.
- Pour the strawberries and their accompanying sauce onto the baking sheet. Spear them around with the spatula so that they lay flat on the sheet. Try not to overlap them.
- Bake in the oven for 30 minutes or so, turning the strawberries with a spatula half way. Once the strawberries have finished roasting, they should be soft and juicy, not too dry.
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tsp espresso powder
- 1/4 cup unsweetened baking cocoa
- 1 cup of the chopped roasted strawberries with balsamic vinegar
- 1/3 cup vegetable oil
- 1/3 cup sour cream
- 1 large egg
- 1 cup semisweet chocolate chips
- Cream cheese frosting
- The remaining balsamic strawberries, cut into heart shapes (as per the video)
- Mix the flour, sugar, baking soda, salt, espresso powder, and cocoa in a medium bowl.
- Combine the strawberries, vegetable oil, sour cream, and egg in a large bowl.
- Slowly stir the dry ingredients into the wet until everything is well blended.
- Add the chocolate chips.
- Place in a greased and floured square cake pan and bake in a pre-heated 350 oven for 40 minutes.
- Cool, remove from pan, frost with the cream cheese frosting and garnish with the heart shaped balsamic strawberries.
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup butter, softened
- 1 tsp vanilla
- 2 cups sifted icing sugar
- Beat cream cheese, butter and vanilla in large bowl with mixer until well blended.
- Add sugar gradually, beating after each addition until well blended.
