Reviewed: May 28, 2012

This was very tasty, but the butter was unnecessary and there is too much sweetener for my taste. I used about a third of the Splenda that the recipe called for, and it was plenty sweet. Actually, I would cut it further next time and do equal parts balsamic vinegar and Splenda. This was a good start for me though, so thanks for the recipe!

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Reviewer:

TribePride

Cooking Level: Intermediate

Reviewed: May 26, 2012

These are fantastic. Don't worry about getting measurements exactly right; its the kind of recipe with a lot of wiggle room. I just chopped in what looked like a T of butter, poured in what looked like the right amount of sugare, and then a shot of basalmic vinegar and simmered it up. Not sure exactly how many strawberries; I just put in what I had left in my 'fridge. Easy, easy, fantastic, fantastic. My husband raved about it. Will make these again and again, especially for an easy desert if we have guests.

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Krykie

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Reviewed: Apr. 29, 2012

This is an awesome treat. I added some honey nut cereal topping as a crunch and honey to it. Then topped it with redi whip. This is addicting.

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Reviewer:

hpmcdaniel

Reviewed: Apr. 29, 2012

This recipe is awesome. Made them last night and my guest kept saying "OMG" with each spoonful. Your eyes close automatically as you eat these :) I fully agree with the reviewer that said "Don't you dare use some cheap ice cream." Do yourself and your guests a big favor and use top quality french vanilla or vanilla bean ice cream. I made them when I was ready to serve dessert in order to prevent having to heat them up. Will definitely make these again. My friends will insist on it.

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Reviewer:

Funliven

Cooking Level: Expert

Home Town: Brundidge, Alabama, USA

Living In: Charleston, South Carolina, USA

Reviewed: Apr. 27, 2012

Substitute the Sucrolose with a bit of Real Maple Syurp with the balsamic, Strawberries never tasted so good. Its all I ever use now when preparing Strawberries, better for you too.

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Reviewer:

LILLIBEE

Reviewed: Apr. 23, 2012

These were heavenly! I used 2T brown sugar because I don't care for artificial sweetners and a good quality vanilla ice cream. Absolutely delicious!

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Reviewer:

rosetradition

Reviewed: Mar. 12, 2012

Oh boy was this good! Picked up a few pounds of fresh Florida strawberries from the farmer's market and decided to give this a go (to my partner's horror when I said I was putting balsamic VINEGAR in them). Well guess what - it's delicious! I used normal sugar instead of Splenda and cooked for about 4 minutes until the strawberries were deep red but still firm. PERFECTION! Will make again for sure!

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Reviewer:

CORPKID

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Orlando, Florida, USA

Reviewed: Jan. 22, 2012

Yummy and sophisticated.

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Reviewer:

~Christy~

Living In: West Lafayette, Indiana, USA

Reviewed: Dec. 31, 2011

This recipe sounded a bit adventurous so I decided to surprise my husband with a new, tasty treat for dessert. I was a bit disappointed though. I bought a nice bottle of balsamic vinegar - as other reviewers suggested, but to me the flavors didn't meld as well as I was hoping they would. I might try to make this again in the future, but it is not on my list of favorites.

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