Roasted Strawberry Shortcake is the grown-up version of plain old strawberry shortcake. They are made up of a homemade biscuit split in half and filled with roasted strawberries and fresh whipped cream.
Strawberry Shortcake is a perfect summer treat. It is usually pretty light and fresh, but I thought it needed a little face lift. Taking a little extra time to roast the strawberries in the oven brings out so much flavor and takes this classic dessert to the next level.
The biscuit is a pretty classic homemade biscuit recipe. I added some extra sugar and then brushed them with heavy cream and sprinkled sugar over the top. So you get a light crunch on the outside of a perfectly sweetened biscuit.
If you've never roasted strawberries in the oven before you're going to be obsessed. You just cut up some strawberries, throw them in a pie dish, sprinkle some sugar on top, and roasted them until the strawberries are soft and syrupy. They amp up the flavor of Strawberry Shortcake without changing it too much.
Ingredients for Roasted Strawberry Shortcake
Ingredients for Easy Homemade Biscuits:
- All-purpose Flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour
- Baking Powder. This will give our homemade biscuits the rise we are looking for.
- Granulated Sugar. This will sweeten the scone dough and make it chewier.
- Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
- Unsalted Butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
- Milk. This will bring all of the wet ingredients together to form the biscuit dough.
Ingredients for Roasted Strawberries:
- Strawberries. I recommend using fresh strawberries over frozen.
- Granulated Sugar. The sugar will help pull the liquid out of the strawberries and make sweet syrup.
Ingredients for Fresh Whipped Cream:
- Heavy Whipping Cream. We'll be the whipping cream to stiff peaks.
- Powdered Sugar. This will sweeten the fresh whipped cream.
How to make Roasted Strawberry Shortcake:
Easy Homemade Biscuits
STEP 1: Preheat the oven to 400 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
STEP 2: In a large bowl combine the flour, baking powder, sugar, and salt. Whisk until fully combined and free of lumps.
STEP 3: Using clean, dry hands, work the butter into the dry mixture. There should be pea-sized pieces of butter with a few slightly larger chunks. This is much easier if you grated the butter.
STEP 4: Stir in the milk until the dough begins to clump together. Transfer the dough to a clean and floured surface.
STEP 5: Use clean hands to gently work the dough until fully combined. Add more flour if too sticky. Work the dough as little as possible to get tender biscuits.
STEP 6: Pat the dough into a round shape about ½ inch thick.
STEP 7: Use a biscuit cutter or a cup to cut out biscuits. Then gently refold the dough and cut out more biscuits until there is no dough left. You should be able to get at least 8 biscuits.
STEP 8: Place the biscuits on the prepared baking sheet, make sure they are touching. Brush the tops with heavy cream and sprinkle with sugar.
STEP 9: Bake for 15-20 minutes or until golden brown. Remove from oven and allow to cool. Leave oven on.
Roasted Strawberries
STEP 1: Preheat the oven to 400 degrees (F). Have a pie plate or shallow baking dish ready.
STEP 2: Cut the tops of the strawberries off and cut the strawberries into quarters. Place in the prepared dish.
STEP 3: Sprinkle the sugar over the strawberries and stir to coat all of the strawberries. The sugar will add sweetness and help to draw the liquid out of the berries.
STEP 4: Roast the strawberries in the oven for 20-25 minutes or until the strawberries are softened and the liquid is thick. Remove from oven and allow to cool completely.
Fresh Whipped Cream
STEP 1: In a medium bowl combine the heavy cream and powdered sugar.
STEP 2: Using a hand mixer beat the cream to stiff peaks. Be sure not to over whip or the whipped cream will not be smooth.
How to Assemble Roasted Strawberry Shortcake:
STEP 1: Cut each biscuit in half. Place a large spoonful of roasted strawberries on the bottom half of the biscuit. Add a large scoop of whipped cream. Place the other half of the biscuit on top. Repeat the rest of the biscuits.
More Roasted Strawberry Recipes:
- Roasted Strawberry Cheesecake Bars- These cheesecake bars have a brown butter graham cracker crust and a rich cheesecake filling swirled with roasted strawberries.
- Roasted Strawberry Cheesecake Ice Cream- Vanilla cheesecake ice cream swirled with roasted strawberry jam and buttered graham cracker crumbs. A perfect summer treat!
- Roasted Strawberry Crumb Bars- A buttery crust topped with roasted strawberries and a crumbly topping.
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Roasted Strawberry Shortcake
Ingredients
For Biscuits:
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon (12 grams) granulated sugar
- ½ teaspoon salt
- 1 stick (113 grams) unsalted butter cold, cut in small cubes or grated
- ¾ cup milk
- heavy cream as needed
- granulated sugar as needed
For Strawberries:
- 2 pounds strawberries
- 4 tablespoons (50 grams) granulated sugar
For Cream:
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
Instructions
For Biscuits:
- Preheat the oven to 400 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl combine the flour, baking powder, sugar, and salt. Whisk until fully combined and free of lumps.
- Using clean, dry hands, work the butter into the dry mixture. There should be pea-sized pieces of butter with a few slightly larger chunks.
- Stir in the milk until the dough begins to clump together. Transfer the dough to a clean and floured surface.
- Use clean hands to gently work the dough until fully combined. Add more flour if too sticky.
- Pat the dough into a round shape about ½ inch thick.
- Use a biscuit cutter or a cup to cut out biscuits. Gently refold the dough and cut out more biscuits until there is no dough left. You should be able to get at least 8 biscuits.
- Place the biscuits on the prepared baking sheet, make sure they are touching. Brush the tops with heavy cream and sprinkle with sugar.
- Bake for 15-20 minutes or until golden brown. Remove from oven and allow to cool. Leave oven on.
For Strawberries:
- Have a pie plate or shallow baking dish ready.
- Cut the tops of the strawberries off and cut the strawberries into quarters. Place in the prepared dish.
- Sprinkle the sugar over the strawberries and stir to coat all of the strawberries.
- Roast the strawberries for 20-25 minutes or until the strawberries are softened and the liquid is thickened. Remove from oven and allow to cool completely.
For Cream:
- In a medium bowl combine the heavy cream and powdered sugar.
- Using a hand mixer beat the cream to stiff peaks. Be sure not to over whip.
Assembly:
- Cut each biscuit in half. Place a large spoonful of roasted strawberries on the bottom half of the biscuit. Add a large scoop of whipped cream. Place the other half of the biscuit on top. Repeat the rest of the biscuits.
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