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.

A close up of a roasted strawberry shortcake on a plate

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.

A homemade biscuit layered with roasted strawberries and fresh whipped cream

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.

A roasted strawberry shortcake on a plate

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.
All of the ingredients needed to make roasted strawberry shortcakes

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.

The dry ingredients combined in a bowl

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.

The dry ingredients with the butter mixed in

STEP 4: Stir in the milk until the dough begins to clump together. Transfer the dough to a clean and floured surface.

The wet and dry ingredients combined to make a dough

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 1/2 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.

The roasted strawberries in a pie dish

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.

Fresh whipped cream in a bowl

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.

A strawberry shortcake on a plate

More Roasted Strawberry Recipes:

A strawberry shortcake topped with a dollop of fresh whipped cream

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5 from 4 votes

Roasted Strawberry Shortcake

Roasted Strawberry Shortcakes are made up of a homemade biscuit split in half and filled with roasted strawberries and fresh whipped cream.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: biscuits, roasted strawberries, roasted strawberry shortcake, strawberry, strawberry shortcake, Whipped Cream
Servings: 8 servings
Calories: 348kcal

Ingredients

For Biscuits:

  • 2 cups (240 grams) all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon (12 grams) granulated sugar
  • 1/2 teaspoon salt
  • 1 stick (113 grams) unsalted butter cold, cut in small cubes or grated
  • 3/4 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 1/2 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.

Nutrition

Serving: 1roasted strawberry shortcake | Calories: 348kcal | Carbohydrates: 43.5g | Protein: 5.2g | Fat: 18.1g | Saturated Fat: 11g | Cholesterol: 53mg | Sodium: 249mg | Potassium: 425mg | Fiber: 5.2g | Sugar: 15.2g | Calcium: 145mg | Iron: 2mg
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