This balsamic roasted strawberry shortcake is a summer dessert DREAM. Roasting strawberries and adding balsamic helps enhance their flavor!
I love that strawberry shortcake was a summer tradition in my house growing up. As soon as the weather turned, we’d look to my Mom to start slicing up some strawberries for shortcake. She’d make homemade biscuits, whipped cream, the whole nine yards. Eating strawberry shortcake was like some rite of passage into summer. You knew the season was officially here to stay.
This strawberry shortcake calls for all the basics AND adds a fun twist. Have you ever tried roasting strawberries before? It actually helps to enhance the flavor of the fruit. And balsamic vinegar does the same. Yep, DOUBLE the flavor boost.
It’s funny. When I first developed this recipe five years ago (yes, this blog has been around for quite some time now lol), it was the first time I’d ever roasted fruit. My friend and I were at the farmer’s market and we saw these GLORIOUS strawberries and immediately had to grab 2 quarts each. I told her I was planning to make strawberry shortcake but wanted to put a fun twist on it for my blog and that’s when she suggested roasting the strawbs.
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 4 LYFE.
We joined a CSA this summer, which we haven’t done in the past couple years because of summer travel but since we’re around more this summer, we decided to go for it. If you’re not sure what a CSA is, I talk about it in this article I wrote for SHAPE.com on the pros and cons of joining a CSA. Given that we’re about to see some strawberries in our CSA box next week, I have a funny feeling this shortcake is going to be on repeat.
Perfect for a summer dessert for the fam, or an upcoming 4th of July party, or any summer gathering! Flaky, buttery biscuits, sweet, tender strawberries and fluffy whipped cream. What more could you ask for?! Besides like 5 spoons.
And I have to give a shout-out to my friends at Recipe Redux. This month marks their 8th birthday and also their very last recipe linkup. I started doing recipes with them EIGHT YEARS AGO. It feels like another era. I’m forever grateful to the founders, Regan, Deanna and Serena, for bringing together a group of dietitian and healthy food bloggers. Sometimes the blogging world can feel a little lonely and these three rockstars helped us to connect with others in our field. They ignited a passion within me for recipe development and blogging and for that I’m eternally grateful. So cheers to Redux’s 8th birthday and a fun run! Now let’s eat some dang shortcake.Print
For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons cold, unsalted butter
- 3/4 cup milk
For the shortcake:
- 1 1/2 lbs strawberries, de-stemmed and quartered
- 2 tablespoons balsamic vinegar
- 2 tablespoons sugar
- 1 1/2 cups heavy cream (12 ounces)
- 1 1/2 teaspoons vanilla
- 2 tablespoons powdered sugar
For the biscuits:
- Preheat oven to 425 degrees F.
- Combine the dry ingredients in a food processor and pulse to combine. Add cubed cold butter and pulse briefly until crumb-like pieces are formed.
- Transfer the mixture to a large bowl and add milk. Stir until just combined.
- Form the dough into a round shape on a floured surface. Fold over itself 5-6 times.
- Using your hands, gently press dough to flatten to 1 inch thick. Cut dough into rounds using a 3-inch cookie or biscuit cutter. Place biscuits onto baking sheet and bake until golden brown, about 12-15 minutes.
For the shortcake:
- Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
- In a medium bowl, combine strawberries, balsamic vinegar and sugar.
- Pour strawberry mixture onto baking sheet. Roast until tender, about 30-35 minutes, turning over every 10-15 minutes. Set aside and let cool.
- In the meantime, using a stand mixer or electric mixer, whip the heavy cream, vanilla, and powdered sugar at medium speed until stiff peaks begin to form, about 5-8 minutes.
- Assemble shortcake by cutting biscuits in half, spooning strawberries over one half, topping with a dollop of whipped cream and covering with the other half of the biscuit.
- Category: Dessert
- Method: Roast
Keywords: shortcake, strawberry, balsamic, roasted
This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published in July 2014.