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Balsamic Roasted Strawberry Shortcake

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  • Total Time: 1 hour 5 minutes
  • Yield: 6 shortcakes 1x



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:

  1. Preheat oven to 425 degrees F.
  2. 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.
  3. Transfer the mixture to a large bowl and add milk. Stir until just combined.
  4. Form the dough into a round shape on a floured surface. Fold over itself 5-6 times.
  5. 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:

  1. Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
  2. In a medium bowl, combine strawberries, balsamic vinegar and sugar.
  3. Pour strawberry mixture onto baking sheet. Roast until tender, about 30-35 minutes, turning over every 10-15 minutes. Set aside and let cool.
  4. 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.
  5. 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.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Roast

Keywords: shortcake, strawberry, balsamic, roasted