Roasted Strawberry Shortcake

I am back on my roasted strawberry game! This time we are taking a classic and turning up the volume. Roasted Strawberry Shortcake should be the song of summer. It features a sweet biscuit cut in half and layered with roasted strawberries and whipped cream. The whole dessert is light and perfect for hot days.

Roasted Strawberry Shortcake BLOG (1 of 5)

The biscuit is a pretty classic 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.

Roasted Strawberry Shortcake BLOG (2 of 5)

If you’ve never roasted strawberries 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. Thy amp up the flavor of Strawberry Shortcake without changing it too much.

Roasted Strawberry Shortcake BLOG (5 of 5)

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For in-depth “whys” and “howtos”, skip to the end of this post!

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Roasted Strawberry Shortcake

A sweetened buscuit cut in half and layered with fresh whipped cream and roasted strawberries.
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

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.

Roasted Strawberry Shortcake

Biscuits
  1. Preheat the oven to 400 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl combine the flour, baking powder, sugar, and salt. Whisk until fully combined and free of lumps.
  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.
  4. Stir in the milk until the dough begins to clump together. Transfer the dough to a clean and floured surface.
  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.
  6. Pat the dough into a round shape about 1/2 inch thick.
  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.
  8. Place the biscuits on the prepared baking sheet, make sure they are touching. Brush the tops with heavy cream and sprinkle with sugar.
  9. Bake for 15-20 minutes or until golden brown. Remove from oven and allow to cool. Leave oven on.
Roasted Strawberries
  1. Preheat the oven to 400 degrees (F). Have a pie plate (I used this one) or shallow baking dish ready.
  2. Cut the tops of the strawberries off and cut the strawberries into quarters. Place in the prepared dish.
  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.
  4. Next, roast the strawberries for 20-25 minutes or until the strawberries are softened and the liquid is thick. Remove from oven and allow to cool completely.
Whipped Cream
  1. n a medium bowl combine the heavy cream and powdered sugar.
  2. Using a hand mixer (I have been using this immersion blender with the whisk attachment) beat the cream to stiff peaks. Be sure not to over whip or the whipped cream will not be smooth.
Assembly
  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.

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