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You are here: Home / strawberries / Roasted Strawberry Shortcakes With Vanilla Scented Biscuits

Roasted Strawberry Shortcakes With Vanilla Scented Biscuits

June 10, 2009 By Laura 9 Comments

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I cannot seem to catch a breath lately. Which is why I have several posts in my head, un-typed. And which is why this recipe comes from almost a week ago, while my sister was here. Pathetic I know.


But anyway, without further ado (because I cannot spare the time for the ado), here is the requisite strawberry shortcake for the season. I was attracted to trying this recipe because of the strong vanilla flavor (a disappointment) and the sour cream in the whipped cream (outstanding and the inspiration for another strawberry recipe coming soon). The roasting of the strawberries was interesting–in a world where money and waste were not issues, I would roast the strawberries, mash and strain them, and serve the sauce with fresh berries. The roasting made an outstanding sauce but kind of sad little berry–not bad or anything, but Josie and I both agreed we preferred the texture and taste of a fresh strawberry.

Roasted Strawberry Shortcakes With Vanilla Scented Biscuits
Lori Longbotham, Luscious Berry Desserts

1 3/4 cups AP flour
1/2 cup plus 3 T granulated sugar, plus additional for sprinkling (I used coarse sugar for sprinkling)
1 T baking powder
1/4 t salt
1 1/2 cups heavy whipping cream, plus additional for brushing on biscuits
2 t vanilla (I used 1 T but still it was not vanilla enough for me)
2 pints small red strawberries, hulled
1/2 cup sour cream
2 T confectioners’ sugar

Preheat the oven to 425 F. Butter a baking sheet.

Whisk together the flour, 3 tablespoons sugar, baking powder and salt. Whip one cup of the heavy cream until you get soft peaks, then beat in the vanilla. Do not over whip. Make a well in the center of the flour mixtures and dump the whipped cream in. Using 2 forks, toss until the mixture is evenly damp/crumbly. Dump the dough onto a lightly floured surface and bring it together, kneading gently until it forms a ball. Pat it out to 1/2-inch thick. Cut out 6 rounds (she recommends 3 inch–I got 7, including the scraps). Brush the biscuits with cream and sprinkle with sugar. Bake for 12-15 minutes, until golden brown. Let cool on a wire rack, on or off the pan (she says on the pan, Josie prefers off). Increase the oven temp to 450 F.

Meanwhile toss the strawberries with the remaining 1/2 cup sugar. Transfer to a jelly roll pan or a baking pan with sides. Roast, stirring twice, for 12 minutes.

Just before serving, whip the remaining 1/2 cup cream with the sour cream and confectioners’ sugar until you get soft peaks.

Serve, splitting the biscuit or topping it, with the strawberries with sauce and whipped cream.

Filed Under: strawberries

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Strawberries Layered With Lemon Cream »

Comments

  1. LK- Healthy Delicious says

    June 10, 2009 at 8:45 pm

    I got some beautiful strawberries at the farmers market this week and have been thinking about a simple shortcake. the vanilla biscuits here look perfect!

    Reply
  2. Amy says

    June 10, 2009 at 11:07 pm

    I have been wanting to make this too, and just don't have time this week — I actually almost bought some in the store but couldn't bring myself to do it — those twinkie-like thingies just looked too gross. But now I am dreaming of it again… sigh.

    Reply
  3. noble pig says

    June 11, 2009 at 12:58 am

    Love the vanilla scented part. My favorite summertime dessert.

    Reply
  4. Grace says

    June 11, 2009 at 7:51 am

    heck, all this needs is a couple chocolate shavings and it's neopolitan ice cream in an improved form! i love strawberry shortcake, and this one's particularly fabulous. nicely done, laura!

    Reply
  5. HoneyB says

    June 11, 2009 at 8:49 am

    Strawberries are just starting to come into season here. I like your thought of mashing the roasted ones and adding some fresh! Your biscuts look so tall and proud also…nothing like mine ever turn out!

    Reply
  6. Josie says

    June 11, 2009 at 10:31 am

    The sour cream/whipped cream combo was AWESOME. I want to eat it next on a flourless chocolate cake.

    Reply
  7. Juliana says

    June 11, 2009 at 5:52 pm

    Such an interesting combination of cream and sour cream…I am sure that gives a smooth flavor, less tart. Love the idea…and the pictures are lovely…yummie in another words!

    Reply
  8. That Girl says

    June 11, 2009 at 8:30 pm

    You really used AP Flour? That makes me feel pretty good, because my shortcakes look the same and I use whole wheat. I always worried they were a little brown – but since mine look like yours, I must be doing something right!!!!!

    Reply
  9. Ingrid says

    June 13, 2009 at 8:54 pm

    Yours is the second rosasted strawberry post I've read (& drooled over) today. I'll definitely keep in mind to orast the ugly berries and save the pretty ones.
    ~ingrid

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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