Roasted Strawberry Shortcakes With Vanilla Scented Biscuits

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.