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    Home » Recipes » Cake

    Published: Apr 30, 2021 · Modified: May 19, 2021 by Ellie Haley · This post may contain affiliate links · Leave a Comment

    Roasted Strawberry Shortcake

    Jump to Recipe Print Recipe

    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 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.

    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:

    • 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.
    A strawberry shortcake topped with a dollop of fresh whipped cream

    Disclosure: This post may contain affiliate links, meaning, at no extra cost to you, I may earn a commission if you click a link and buy something.

    Like this post? Visit my Recipe page to see more like it!

    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.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American
    Servings 8 servings
    Calories 348 kcal

    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.

    Nutrition

    Serving: 1roasted strawberry shortcakeCalories: 348kcalCarbohydrates: 43.5gProtein: 5.2gFat: 18.1gSaturated Fat: 11gCholesterol: 53mgSodium: 249mgPotassium: 425mgFiber: 5.2gSugar: 15.2gCalcium: 145mgIron: 2mg
    Keyword biscuits, roasted strawberries, roasted strawberry shortcake, strawberry, strawberry shortcake, Whipped Cream
    Tried this recipe?Let us know how it was!

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    Hi, I'm Ellie!

    I am a classically trained pastry chef with a deep desire to bring delicious and beautiful recipes to the homes of others. I aim to make being in the kitchen approachable instead of intimidating

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