Roasted Strawberry Shortcakes Roasted Strawberry Shortcakes

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Renée Drexler/The Props

This dessert is a classic for a reason: Silky whipped cream enriches the subtly acidic strawberry's bright, bold flavour.

  • Prep time 45 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 10 servings

Ingredients

Roasted Strawberries:
  • 6 cups hulled strawberries , halved
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
Biscuits:
  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter
  • 1/2 cup each 2% milk and 35% cream
  • 1 egg yolk
  • 1 teaspoon coarse sugar
Chantilly Cream:
  • Half vanilla bean or 1/2 tsp vanilla
  • 1 cup 35% cream
  • 2 tablespoons icing sugar
Optional:
  • small basil leaves and/or icing sugar

Method

Roasted Strawberries: Preheat oven to 400°F. Line baking sheet with parchment paper. Add strawberries, sugar and vanilla; toss to coat. Roast until strawberries are tender but still hold their shape, 10 to 12 minutes. Gently scrape strawberries and any juices into bowl; let cool completely.

Biscuits: Meanwhile, line baking sheet with parchment paper. In large bowl, whisk together flour, granulated sugar, baking powder and salt. Using coarse side of box grater, grate in butter; toss to combine. In small bowl, whisk together milk, cream and egg yolk; drizzle all but 1 tbsp into flour mixture and stir with fork to form ragged dough.

Turn dough out onto lightly floured work surface. Gently knead just until dough comes together, 2 or 3 times. Gently press or roll out to scant 1-inch thickness. Using 2 1/2-inch round cutter, cut out 10 rounds, rerolling scraps as needed.

Arrange, 1 1/2 inches apart, on prepared pan. Brush with remaining 1 tbsp milk mixture; sprinkle with coarse sugar. Bake until puffed and golden, 18 to 20 minutes. Transfer to rack; let cool completely.

Chantilly Cream: Meanwhile, using paring knife, halve vanilla bean lengthwise; scrape out seeds. Discard pod or reserve for another use. 

In large bowl, using hand mixer on medium-high speed, beat together vanilla seeds, cream and icing sugar until medium peaks form, about 3 minutes.

Assembly: Halve biscuits horizontally. Spoon Chantilly Cream onto bottom halves; using slotted spoon, top with Roasted Strawberries. Discard any juices or reserve for another use. Sprinkle with basil (if using); sandwich with top halves of biscuits. Dust with icing sugar (if using). Serve immediately.

Test Kitchen Tip: For the fluffiest biscuits, press the cutter straight down into the rolled-out dough; twisting the cutter will seal the edges, preventing the biscuits from rising evenly as they bake.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 242 mg
  • Sugars 17 g
  • Protein 5 g
  • Calories 317
  • Total fat 22 g
  • Potassium 213 mg
  • Cholesterol 87 mg
  • Saturated fat 13 g
  • Total carbohydrate 40 g

%RDI

  • Iron 14
  • Folate 40
  • Calcium 8
  • Vitamin A 24
  • Vitamin C 86
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Baking & Desserts

Roasted Strawberry Shortcakes

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