Have you ever had one of those recipes that makes you stop dead in your tracks and ask yourself “how have I been missing out on this my whole life?” I had one of those moments Sunday evening after an earlier afternoon trip to the Farmer’s Market. I was with my fellow RD friend Jessi and we were drooling over the sweetest fresh strawberries. We obviously had no other choice but to buy 2 quarts each.


I told her I’d been wanting to make strawberry shortcake but was in the mood to put a slightly different spin on it. She gave me the “why would you want to change a good thing” schpeal followed by the “you could always roast the strawberries” suggestion.

Roasting strawberries? I roast vegetables all the time but I was skeptical to place a delicious summer fruit in the oven to cook. It seemed counterintuitive to me. But my desire to shake things up was stronger so it was roast or bust.

Talk about a serious game changer. Roasting the strawberries made them so much more tender and their inherently sweet flavor more potent. I was so excited about this discovery that I immediately started texting friends and family, “roasting strawberries. game changer!” These made for the BEST strawberry shortcake of my life. I’m not sure I can ever go back to making them any other way. Roaster for life.


Balsamic Roasted Strawberry Shortcake

  • Yield: Makes 4 servings 1x


  • for the strawberries and whipped cream
  • 1 1/2 lbs strawberries, tops removed and slice in half
  • 2 tbsp balsamic vinegar
  • 2 tbsp agave nectar syrup
  • 1/2 pint heavy cream
  • 4oz vanilla Greek yogurt
  • 1/2 tsp vanilla
  • for the biscuits *(makes ~6 biscuits)
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 4 tbsp cold, unsalted butter
  • 1/4 cup + 2 tbsp low-fat milk


  1. For the biscuits:
  2. Preheat oven to 450 degrees.
  3. Combine the dry ingredients in a food processor and pulse once to combine. Add cubed cold butter and pulse briefly until crumb-like peices are formed.
  4. Transfer the mixture to a large bowl and add milk. Form the dough into a round shape.
  5. Roll the dough out onto a floured surface until 1-in thick. Cut dough into rounds using a 3-in. cookie or biscuit cutter. Place biscuits onto baking sheet and bake for 12 minutes.
  6. For the strawberries and whipped cream:
  7. Preheat the oven to 350 degrees. Line baking sheet with parchment paper.
  8. In a medium bowl, combine strawberries, balsamic vinegar and agave.
  9. Pour strawberry mixture onto baking sheet. Roast for 35 minutes, turning over every 10-15 minutes. Let cool and transfer to refrigerator.
  10. In the meantime, make the whipped cream by using an immersion blender or electric mixer to whip the heavy cream and vanilla in a medium bowl until stiff peaks begin to form. Gently fold in the Greek yogurt.
  11. Top your biscuits with the strawberries and a dollop of whipped cream.

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  1. Balsamic roasted strawberries are the BEST! And I love the idea of putting them in a strawberry shortcake.. Looks delicious!

  2. What a novel way to use strawberries. I am actually thinking they would work perfectly here in Australia now where it is super cold, with maybe a crumble on top for a cosy winter dessert

  3. Oh wow, this looks amazing! Gotta try roasting strawberries! What a fun summer treat!

  4. huntfortheverybest

    it looks delicious!

  5. This looks amazing! So sweet and tender!! Mmmm.

  6. Oh wowowow. I would never think to roast strawberries OR add balsamic vinegar (which I’m obsessed with). I’m assuming it turns into a reduction/glaze…oh my god, my mouth is watering just thinking about it! Ha! So nom, gotta try!