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5 from 5 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


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


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.


  • 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.


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