Balsamic Strawberries with Ricotta Cream

Makes 4 Servings

  • Total Time: 75
  • Prep Time: 15
  • Cook Time: 60

If your eyebrow raised, we understand – balsamic vinegar in a dessert? Absolutely! Just wait to see how the vinegar complements the sweetness of the fruit. Actually, it’s less of a vinegar and more of a syrup that coats the berries. It’s the perfect simple, yet special, after-dinner treat.


  • 2 cups whole‑milk ricotta cheese
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons granulated sugar
  • 2 cups fresh strawberries, hulled and quartered
  • 1 tablespoon sliced fresh basil leaves


1. Combine the ricotta cheese, cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Beat with an electric mixer on medium speed until thoroughly blended.

2. Divide the cheese mixture among four 10‑ounce glasses or goblets. Cover and refrigerate at least 1 hour or until ready to serve.

3. Combine the vinegar and granulated sugar in a small saucepan and bring to a boil over medium‑high heat. Reduce the heat and simmer for 2 or 3 minutes or until the mixture becomes lightly syrupy and easily coats the back of a spoon. Remove from the heat and allow to cool completely.

4. Toss the strawberries with the balsamic syrup until coated. Divide the strawberries evenly among the glasses over the chilled cheese mixture. Top with ribbons of basil and serve immediately.

We also love this dessert recipe because it hails from the Hein family in Celina, Ohio. Jay and Norma Hein run their family dairy with their three teenage kids, so it’s only natural that this creamy dessert comes from their recipe box.

If you enjoy this recipe, you can find more like it in “The Dairy Good Cookbook: Everyday Comfort Foods From America’s Dairy Farm Families.” Learn more about it here or order it below today!

Image courtesy of “The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families” edited by Lisa Kingsley, Andrews McMeel Publishing.