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.Print
- 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
- For the biscuits:
- Preheat oven to 450 degrees.
- 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.
- Transfer the mixture to a large bowl and add milk. Form the dough into a round shape.
- 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.
- For the strawberries and whipped cream:
- Preheat the oven to 350 degrees. Line baking sheet with parchment paper.
- In a medium bowl, combine strawberries, balsamic vinegar and agave.
- Pour strawberry mixture onto baking sheet. Roast for 35 minutes, turning over every 10-15 minutes. Let cool and transfer to refrigerator.
- 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.
- Top your biscuits with the strawberries and a dollop of whipped cream.