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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 348kcal

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.

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.

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.