Toss the strawberries and balsamic vinegar in a baking dish. Roast for 20-30 minutes, stirring every 5 minutes, until strawberries are soft but not falling apart. Taste the berries and add sugar if you would like them to be sweeter.
Meanwhile, prepare the biscuits. Combine the flour, sugar, baking powder, and salt in a mixing bowl. Stir to mix. Add the milk and olive oil to a small bowl and use a fork to gently whisk and combine slightly. Pour the wet ingredients into the dry and mix, using a spatula, until just combined.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Drop heaping tablespoons of the dough onto the prepared baking sheet. You should have 6 biscuits. Brush the tops of the biscuits with cream and sprinkle with demerara sugar, if using. Bake for 12-16 minutes, until biscuits are golden brown. Let cool slightly before serving.
To serve, cut the biscuits in half like a bun. Place the bottom half on a plate, and spoon about 1/4 cup of strawberries and their juices over the biscuit. Top with whipped cream or ice cream, if using, then finish with the top half of the biscuit.
Roasting strawberries in balsamic vinegar brings out their natural juices and intensifies their flavor. An olive oil biscuit soaks up the sweet/tart syrup while keeping a crispy exterior. Rich, sweet whipped cream or ice cream balances out the tartness of the berries. This is a gourmet strawberry shortcake, with Basil Olive Oil taking the foodie factor up an extra notch.
By using olive oil instead of butter and balsamic vinegar instead of sugar, we make a lower-calorie, lower-fat, lower-sugar dessert that's high in flavor and wow-factor! You can even add a scoop (or two) of ice cream or whipped cream and not feel guilty.