Balsamic Macerated Strawberries with Basil

Balsamic Macerated Strawberries with Basil


  • 2 lbs. fresh strawberries rinsed, hulled and sliced 1/8 to 1/4 thick (about 4 cups)
  • 1 tablespoon granulated sugar
  • 1 tablespoon Naples Olive Oil Company Strawberry Balsamic Vinegar
  • 8 to 10 medium fresh basil leaves
  • Salt and pepper to taste


  • In a large bowl, toss strawberries with the sugar and Strawberry Balsamic Vinegar. Let sit at room temperature until the strawberries release their juices but are not yet mushy, about 30 minutes
  • Just before serving, stack the basil leaves on a cutting board and roll them vertically, to thinly slice basil
  • Portion the strawberries and their juices among four small bowls and sprinkle with basil to garnish
  • Amazing by themselves or try with these: dollop of creme fraiche, serve over biscuits, with whipped cream and drizzle with Basil EVOO (think shortcakes), mix into your favorite yogurt for a parfait or use as filling for crepes and toppings for waffles!

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