Roasted Strawberry Shortcake
We're in peak strawberry picking season in the midwest and Tracy, our operations manager picked 4 buckets with her 3 young children last weekend. Luckily, we had just added these stainless steel biscuit cutters to our site and became inspired to make strawberry shortcakes. Roasting the strawberries in a little honey made these already gorgeous berries turn slightly soft (and syrupy) making them ideal to spoon onto the biscuits.
These biscuit cutters are made from 18/8 stainless steel so they're sturdy and won't lose their shape. They also clean up perfectly in the dishwasher and won't rust over time due to the quality of the stainless steel.
This recipe is simple and quick to make on a short notice. The flavor of the roasted strawberries is worth the extra step!
Roasted Strawberry Shortcake
- 2 cups of all purpose flour
- ¼ cup of sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup unsalted butter, chilled and cut into small pieces
- ½ cup of buttermilk
- 2 pounds of fresh strawberries
- 1/4 - 1/2 cup of honey
- pinch of salt
- whipped cream for topping
- 1. Preheat the oven to 400 degrees.
- 2. Combine the dry ingredients into a bowl. Using a fork, cut the chilled butter into the flour mixture until the pieces of butter are about the size of peas. Add the buttermilk and stir until just combined, you don't want to overmix.
- 3. Lightly flour your countertop and knead the dough gently, about four or five times, making sure to fold it over a few times.
- 4. Pat the dough out with floured hands until it's about ½ an inch thick. Using a biscuit cutter, cut 8 rounds. Place on a parchment lined baking sheet and bake in the 400-degree oven for 12-13 minutes, or until the tops are nice and golden. Cool on a baking rack.
- 1. While the shortcakes are baking prepare the strawberries and slice them in half.
- 2. In a bowl, combine the strawberries with honey and salt.
- 3. Once the shortcakes are done baking, pour the strawberry filling mixture onto a foil (or parchment) lined baking sheet and roast for 15 minutes until the strawberries are just tender and caramelized.
- Slice your shortcakes in half and pile strawberries on the bottom half. Serve with whipped cream.
What are your favorite ways to make strawberry shortcake?
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