Strawberries With Balsamic Vinegar

"I love this recipe! It is from the "Frugal Gourmet Whole Family Cookbook" by Jeff Smith. I've made this simple recipe for many years. People are always impressed but... I never tell them how easy it is to make. Some recipes are best kept secret. But I will share this one..."
photo by GaylaJ photo by GaylaJ
photo by GaylaJ
photo by Leggy Peggy photo by Leggy Peggy
photo by KellyMae photo by KellyMae
photo by Boomette photo by Boomette
photo by januarybride photo by januarybride
Ready In:
2hrs 15mins


  • 1 pint ripe strawberry
  • 2 tablespoons sugar
  • 2 tablespoons balsamic vinegar


  • Hull the strawberries and cut them into quarters lengthwise.
  • Place in a bowl and toss with the vinegar and sugar.
  • Cover and allow to rest on the counter for about an hour so that the berries will "juice" then chill in the fridge for another hour.
  • Toss again before serving.
  • (I like a little more vinegar sprinkled on before serving but do this to your own taste.
  • I should mention that these strawberries do not keep well so they should be prepared and eaten the same day. If made more than a few hours ahead of time they are mushy and texturally unappealing. Just thought I should mention that.

Questions & Replies

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  1. My advice is to buy the best Balsamic vinegar you can afford for this dish. Using a 1/4 cup of vinegar with the sugar and reducing it by half, on the stove, will intensify the vinegar and make it even sweeter. Classic Italian preparation. The vinegar also tastes good on black berries and fresh cranberries. I add a little more sugar with the cranberries.
  2. I have loved strawberries this way for years. The only difference is I use a balsamic glaze purchased in the speciality section of the grocery storee. I also let them sit for an hour.
  3. I was a skeptic, but OMG!!!! this was really good!! I did sub Stevia in the Raw for the sugar, but it was still great!!
  4. I have made this recipe several times, with excellent results, but haven't rated it yet. Today, I used it as a topping for a pavlova - it was a real treat. With hindsight, I realize that I should have drained the strawberries before adding it to the pavlova, as it was a little too juicy, but I love the juice, so it didn't occur to me. I followed the directions to the letter, and it was perfect.
  5. I've made this with both regular balsamic vinegar and with Villa Monadori balsamic vinegar (richer, less acidic, $40+ per bottle but worth it!). Like it the first way but the Villa Monadori it was truly heavenly--and doesn't require as much sugar (it would probably be okay with none).


  1. WONDERFUL stuff. I used stevia in place of the sugar which worked just fine. I tasted them after 1 hour on the counter, then after the hour in the fridge. I actually preferred them at room temp, having marinated only one hour. Now I know! I have always wanted to try this recpe, so I am excited that I finally did. Made for ZWT4.


Peace, peeps!
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