Strawberry shortcake has always held a special place in my heart. Growing up we enjoyed it often — a simple, irresistible treat. Back then it was usually a sheet of yellow cake cut into squares, topped with whipped cream and fresh strawberries. For a strawberry lover, it was pure heaven.
Today I prefer serving shortcakes with traditional biscuits instead of yellow cake. For a small twist on the classic, I roast the strawberries with a splash of balsamic vinegar, vanilla extract, and a little sugar. The result is tender, juicy berries with deeper, more complex flavor.
If you haven’t tried roasted strawberries, I highly recommend it. Roasting softens the berries and concentrates their juices; the balsamic and vanilla add a warm, rounded note. These strawberries are wonderful on ice cream, over salads, in cocktails — and of course on strawberry shortcake.
Strawberry season is just around the corner, and I can’t wait. After a long winter, spring finally feels here: the irises and peonies are blooming, and it’s time for flip-flops, short sleeves, and plenty of roasted strawberry shortcake.
How to roast strawberries
- Wash the strawberries, hull them, and slice as desired.
- Toss the slices with sugar, balsamic vinegar, and vanilla extract.
- Spread the berries in a single layer on a parchment-lined sheet pan or in a shallow baking dish.
- Roast in a 350°F oven until the berries have released their juices and those juices begin to thicken, watching carefully so they don’t burn.
- Serve warm or chilled.
Roasted Balsamic Strawberry Shortcakes
Ingredients
For the biscuits:
- 2 cups all-purpose flour (250 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar
- 6 tablespoons unsalted butter , cold and cut into cubes (85 grams)
- ¾ cup buttermilk , cold (178 ml, 6 fl oz)
- Additional buttermilk , for brushing
- Coarse sugar , for sprinkling
For the strawberries:
- 1 lb fresh strawberries , sliced (455 grams)
- 2 tablespoons sugar
- 2 tablespoons balsamic vinegar
- 1 teaspoon vanilla extract
For the whipped cream:
- 1 cup heavy whipping cream (237 ml, 8 fl oz)
- ¼ cup granulated sugar (50 grams)
- 1 tablespoon vanilla extract
Instructions
For the biscuits:
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Preheat the oven to 400°F and line a baking sheet with parchment paper.
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In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs. Add the cold buttermilk and stir until the dough begins to come together, then gently form it into a ball with your hands.
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On a lightly floured surface, pat the dough to about 2 inches thick. Cut rounds using a 2- or 3-inch cutter. Place the rounds on the prepared sheet pan, brush with a little buttermilk, and sprinkle with coarse sugar.
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Bake until the tops are golden, about 15 minutes. Cool to room temperature and store in an airtight container; biscuits are best the day they are made.
For the strawberries:
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Preheat the oven to 350°F. Line a sheet pan with parchment or greased foil.
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In a bowl, toss the sliced strawberries with sugar, balsamic vinegar, and vanilla. Spread in a single layer on the prepared pan. Roast until the berries soften and the juices thicken, about 15–20 minutes, taking care not to let them burn.
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Transfer the roasted berries and their juices to a bowl and chill before using. Store leftovers in the refrigerator.
For the whipped cream:
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In a stand mixer fitted with a whisk or using a hand mixer, whip the heavy cream until it begins to thicken. Gradually add the sugar and vanilla, then whip to soft peaks.
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Serve the whipped cream with the biscuits and roasted strawberries. Refrigerate any leftover whipped cream.