Balsamic strawberries might sound like an unexpected pairing, but they're a perfect match. Sweet, juicy berries meet the rich tang of a balsamic vinegar reduction (also called balsamic glaze or balsamic syrup) for a simple yet elegant dessert. This easy recipe takes just minutes to make and can be served on its own, spooned over ice cream or frozen yogurt, or layered with whipped cream for an effortless summer treat. Bonus: it includes a quick homemade balsamic glaze recipe!
The small squeeze bottle near my stove holds an intensely flavored brown syrup - balsamic glaze. A drizzle transforms almost anything it touches. Usually, healthy and dessert don't belong in the same sentence, but this one proves otherwise. The natural sweetness of ripe strawberries pairs beautifully with the tart, syrupy richness of balsamic glaze, creating a dessert that's both light and indulgent.
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Why You'll Love Balsamic Strawberries
- Simple, elegant, and easy - Just a few ingredients come together in minutes for a light, flavorful dessert.
- Customizable balsamic glaze - Choose from three easy options - store-bought, reduced balsamic vinegar, or a quick homemade balsamic syrup.
- Dress it up or down - Serve simply in a bowl, or elevate it over ice cream, yogurt, or mascarpone for a fancier touch.
- Perfect for strawberry season - Sweet, ripe strawberries shine in this healthy, refreshing summer dessert.
If you love balsamic vinegar, try these balsamic glazed brussels sprouts. So good!
Ingredients You'll Need
- Strawberries - Use fresh, not frozen, strawberries. Thawed berries become too soft and watery. Choose sweet, ripe berries for the best flavor - and if you can, go organic, since strawberries always make the EWG's Dirty Dozen list.
- Balsamic vinegar - Use a good-quality balsamic vinegar for the glaze or reduction. Homemade balsamic glaze (or balsamic syrup) tastes far better than most store versions, which are often thickened with gums and can turn sticky. It's quick to make and delivers a smooth, balanced flavor.
- Brown sugar - Optional, and only if you're making your own balsamic glaze. The sugar helps the balsamic vinegar reduce and caramelize into a glossy, syrupy glaze.
Please see the recipe card for measurements.
Substitutions and Variations
- Add fresh raspberries. Mix in a handful of raspberries with the strawberries for a pretty color contrast and added tartness.
- Fresh herbs. Finely slice basil or mint and sprinkle over the top just before serving.
- Creamy topping. Add a dollop of softly whipped cream (try it with vanilla) or use lightly sweetened Greek yogurt for a fresher take.
- Serve over ice cream. Vanilla ice cream or frozen yogurt balances the tangy balsamic glaze beautifully.
- Need a little more sweetness? If your berries aren't real sweet, sprinkle in a touch of sugar or a monk fruit-allulose blend to taste and let them macerate for a few minutes.
Another sauce idea: If you'd rather have chocolate over those strawberries, try this homemade chocolate syrup, or serve them both. They are good together.
How to Make Balsamic Strawberries
For Strawberries
Wash and dry the strawberries. Slice in halves or quarters vertically. Add to bowls or stemmed glasses for serving or see more serving ideas towards the end.
How to Make Balsamic Glaze
Chef's Tip: If your balsamic glaze thickens too far, thin with a little water. Pour into a squeeze bottle or a small jar with a tight lid. No refrigeration is needed.
Need another way to use balsamic glaze? Try this Fig, Goat Cheese and Prosciutto Crostini with Balsamic Glaze.
For another terrific, easy to make dessert, try this strawberry panna cotta recipe. And a little of the balsamic would be great over the top too.
Chef's tip: Choosing balsamic vinegar. Balsamic vinegar comes in a range of prices from cheap stuff to highly prized bottles costing a small fortune. For a balsamic reduction, choose a decent quality but no need to break the bank. And be sure to read the label. Don't buy a poor quality bottle with caramel coloring or anything added. Here's a good balsamic vinegar with a syrupy quality so you can use a drizzle of balsamic vinegar right from the bottle.
More Uses for Balsamic Glaze
Balsamic glaze is useful in so many ways. Think of it as more of a garnish.
- Squirt a little over basic green beans as a quick upgrade.
- Drip it onto toasted baguette smeared with soft goat cheese for an easy appetizer.
- Use it as a sauce for roast or grilled salmon or chicken.
- Garnish pureed soups.
- Squirt over a classic Caprese salad of sliced tomatoes, mozzarella and basil leaves with some good olive oil.
- Use it with other fresh fruit. Wrap small wedges of cantaloupe with prosciutto and drizzle with balsamic glaze.
Use fresh strawberries in these terrific greek yogurt parfaits, like dessert for breakfast.
How Long Does it Last?
Homemade balsamic glaze lasts a long time because of the acid and sugar. Keep in an airtight container. Storing in a cool pantry is best. Refrigeration is not necessary.
If you want to refrigerate it realize it will thicken from the cold so let it warm up or thin with a little water if needed. An opened bottle of balsamic vinegar lasts probably 12-18 months kept tightly capped after use, so a balsamic reduction should also last a long time.
Serving Suggestions
Serve balsamic strawberries at room temperature or chilled in a small bowl drizzled with the balsamic glaze. For a fancier presentation place strawberries in martini-style stemmed glasses. It's also wonderful over a scoop of ice cream or pound cake.
Want something a little more decadent? Start with one of these gluten-free chocolate brownies, then a scoop of ice cream, strawberries, and balsamic. It's over the top!
Some people like a grind of fresh black pepper with their berries but I prefer it without.
Recipe FAQ
Fresh strawberries are best for serving balsamic strawberries. Frozen then thawed strawberries are very wet and soggy, so the texture is not the best. If frozen is all that you have, thaw frozen strawberries and mash them with a fork, then serve with the balsamic glaze over the top of ice cream or frozen yogurt, or over a slice of cake. Try the recipe again when you can get good fresh strawberries.
Keep fresh strawberries stored separately in the refrigerator and dress when you are ready to serve. Balsamic glaze (or balsamic syrup) lasts unrefrigerated for weeks. Fresh strawberries last in the refrigerator about 5 days. If you macerate the strawberries in the balsamic glaze, it is best served right away. As it is so simple, no need to make it ahead.
Depending on the sweetness of your balsamic vinegar, you may not need to add any sugar; at most a teaspoon or two. How much depends on how sweet you want it. Good balsamic vinegar has a nice natural sweetness. Make your glaze, taste, the if needed, add a little brown sugar or monk fruit for a great zero-sugar option. One of my favorite sweetening options is simple syrup made with monk fruit.
More Delicious Recipes With Strawberries
Strawberries are great in summer salads, like this strawberry salad with goat cheese or feta cheese.
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📖 Recipe
Balsamic Strawberries
Equipment
Ingredients
- 1 12-ounce bottle decent quality Balsamic vinegar
- 1 pound strawberries washed and quartered
Optional if needed
- 1 tablespoon brown sugar
Instructions
Balsamic glaze
- Place vinegar in a small saucepan and a simmer until reduce by ⅓, from 12 ounces to 8 ounces. Watch so it does not burn or reduce too far. Stir or whisk occasionally. Taste. If it is naturally sweet enough for you, allow to cool then store in either a small glass jar or a squeeze bottle.If it is too tart for you, stir in a little brown sugar or use simple syrup (see note below).If balsamic glaze gets too thick, thin with just a little water until it is the consistency you desire.
Strawberries
- Wash and stem the strawberries. Slice in half vertically or into quarters depending on size. Add to small bowls or stemmed glasses to serve, drizzled with the balsamic glaze. Serve immediately.
Notes
- With a dollop of sweetened whipped cream.
- Over yogurt.
- Over ice cream
- Add a squiggly line to dress a plate, like in a fancy restaurant
- Drip it onto toasted baguette smeared with soft goat cheese for an appetizer (add figs if in season)
- Use it as a sauce for roast or grilled salmon or chicken
- Garnish pureed soups
- Squirt over a classic Caprese salad of sliced tomatoes, mozzarella and basil leaves with some good olive oil
- Drizzle over fresh, sweet strawberries for a fantastic and healthy dessert.
Nutrition
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Debbie says
Hi Sally, This looks really good!!! I really like Balsamic Vinegar and use Napa Vally Naturals, Grand Reserve brand. I understand that doing a reduction makes the vinegar thicker, but why is this desirable?? Thanks!!
Sally Cameron says
Hi Debbie, Sorry to be just responding, we were in Kenya for a few weeks and little connectivity or time (on a photo safari) to work! Thickening the vinegar through reduction makes it more like a sauce, makes it "stick" and flow over what you are pouring in onto. Reduction also intensifies the flavor. Napa Valley Naturals is a good brand, I like them too. Another for you to look at is Calivirgin.com. Their balsamic is terrific and their flavored olive oils out of this world (no affiliation). Another point though is if you have a brand of balsamic that is thicker then average and more syrup-y, you may not need to reduce it or do anything at all except enjoy!
Leo | Fontaneria says
the photos are excellent
Madonna says
I am always looking for that extra touch to give my food that memorable something, Something that makes the family go wow, and here it is. Lovely photos. I am making this for Mother’s Day.
Debs @ The Spanish Wok says
I love balsamic reduction, not put sugar in before though; will have to give that a try next time thanks for the tip.
I've never quite got my head around balsamic with strawbs though LOL.
BTW You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.
Margaret says
The photos look beautiful - I can't wait to try the recipe! How delicious.
Sally says
Just in time for strawberry season--well, almost. We won't see berries for at least 6 to 8 weeks, BUT your recommendation of brands is very helpful, and it's never too soon to make this reduction. Also, thanks for the link to shopper's guide. Great information and lovely recipe, Sally!