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Roasted Strawberry Shortcake

by TastefullyJulie on June 18, 2012

I actually did this. I roasted strawberries.

Some of you may remember my rant post regarding how I can’t keep up with foodie trends. Well, sometimes you just have to throw caution to the wind.

Freshly picked local strawberries. Mmm...

Like when you find the most gorgeous and delicious strawberries at a local farm stand. Just forget about the fact that you’re posting two desserts in a row, or that you already have four other recipes tested and ready to go. Tell your OCD to shut up and roast those freakin’ strawberries.

These babies make the house smell amazing while they roast!

So I did just that and it was soooo worth it.

Roasting strawberries fills the entire house with a heavenly aroma. At first my husband said, “what are you doing to those poor strawberries?”, to which I replied, “roasting them”. Obviously.

He said, “that sounds not good”, but quickly changed his tune once they started to release their juices and get all bubbly and terrific smelling.

I imagine this rich, roasty strawberry sauce would make a fabulous topping for many things. Waffles, pancakes, poundcake, shortcake, angel food cake, ice cream, crepes are just a few I can think of off the top of my head. They produce a ton of juice which thickens up slightly to a nice syrup. You could even use the syrup and the strawberries separately and come up with a dessert two for one.

I wanted to be kinda good so I baked up some lower fat biscuits that were half whole wheat. Nobody said, “mo-ooom, are these wheat biscuits?”. Nope, I did not hear one single complaint.

Best. Shortcake. Ever.

Best strawberry shortcake. Ever.

4.8 from 5 reviews

Roasted Strawberry Shortcake
Recipe type: dessert

  • 1 quart fresh strawberries, hulled and sliced in half (quarters if they are large)
  • 1 teaspoon maple syrup
  • 1 teaspoon olive oil
  • ½ teaspoon balsamic vinegar
  • 2 cups flour (I used half all purpose and half whole wheat)
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup cold butter
  • 1 cup milk (I used 1%)

  1. Preheat oven to 350 degrees F.
  2. Place the strawberries in a medium bowl and drizzle the next 3 ingredients on top.
  3. Toss gently to coat.
  4. Arrange strawberries in a single layer on a baking sheet. Roast in preheated oven about 20 minutes or until they are very soft and have released their juices. Transfer strawberries to a bowl or container.
  5. Increase oven to 450 degrees F.
  6. Grease a standard muffin pan.
  7. In a medium bowl combine flour, baking powder, and salt and mix well with a whisk or fork.
  8. Cut the butter into little pea-sized pieces and mix them into the flour mixture.
  9. Using your hands or a fork, combine the mixture it resembles coarse crumbs.
  10. Pour in the milk and stir until just combined.
  11. Distribute the batter evenly among 12 muffin cups. Bake for about 10 minutes or until tops are light browned.
  12. Remove biscuits from muffin tin to cool and serve topped with roasted strawberries, juice and whipped topping of your choice.

Depending on the sweetness of your strawberries you may want to add a little sugar after they are roasted. After tasting mine I sprinkled just a light dusting of sugar over the top. Probably a half a teaspoon. You could also use stevia.


{ 39 comments… read them below or add one }

1 Awkward Kitchenette June 18, 2012 at 10:12 pm

YUMMmmmmmm. Strawberries call to me in all forms, and these ones look especially fetching.
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2 Janet@FCTC June 19, 2012 at 1:38 am

I am so very definitely trying this this coming weekend when I can get to the store. This sounds wonderful!
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3 TastefullyJulie June 19, 2012 at 9:26 pm

Let me know what you think!


4 Beth Michelle June 19, 2012 at 4:31 am

Ah I am so upset that strawberry season is over in Israel! I would have LOVED to make this. Roasting strawberries is so amazing isn’t it? I love drizzling some thick sweet balsamic over them when they come out of the oven. I will be pinning this for next strawberry season!!
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5 TastefullyJulie June 19, 2012 at 9:26 pm

Our season starts and is over before you know it! So sad :(


6 Suzi June 19, 2012 at 8:06 am

Wow, I would never have thought to roast strawberries, how cool. This is a work of art, the muffins look beautiful. Great recipe.


7 TastefullyJulie June 19, 2012 at 9:28 pm

Thank you. I just realized I totally forgot to talk about making drop biscuits in a muffin pan to help them form a nice shape!


8 RavieNomNoms June 19, 2012 at 9:30 am

WOW! I bet that is SOOO amazing…roasting strawberries! What a great idea. So creative and I bet SO tasty!
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9 Abby June 19, 2012 at 9:49 am

oh wow! I love the mix of maple and balsamic, fantastic recipe :)
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10 TastefullyJulie June 19, 2012 at 9:28 pm

Thank you!
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11 Lauren June 19, 2012 at 10:28 am

I feel like I need to go home and make this RIGHT NOW.


12 TastefullyJulie June 19, 2012 at 9:28 pm

Do it!


13 Part Time House Wife June 19, 2012 at 11:46 am

So Pretty!!! Sounds awesome! I’m totally inpsired. I love strawberries in any way shape or form!
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14 TastefullyJulie June 19, 2012 at 9:36 pm

Thanks, lady!


15 Jessica@AKitchenAddiction June 19, 2012 at 12:33 pm

Beautiful! I like the use of maple syrup in the sauce!
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16 Elana @ The Inventive Vegetarian June 19, 2012 at 6:23 pm

LOVE roasted strawberries! I totally had the same reaction as your husband when I first heard about roasting them, but I’m SO happy I ignored the part of me that screamed to keep the strawberries fresh, haha. These biscuits look divine!
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17 TastefullyJulie June 19, 2012 at 9:37 pm

It’s like the strawberry sauce they put on sundaes only better!


18 Robin June 19, 2012 at 7:38 pm

Oh my. This must happen. Kids are home from school- I think we have kitchen project number one right here.
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19 Jenna@LittleKitchenBigFlavors June 19, 2012 at 9:44 pm

I agree, your roasted strawberries could easily top off just about any breakfast or dessert. I am thinking chocolate waffles with vanilla ice cream and a whole ton of these strawberries on top. I see a healthy Saturday breakfast coming my way! Thanks for sharing this!
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20 Angie@Angie's Recipes June 20, 2012 at 1:03 am

Love juicy strawberries. These shortcakes look fabulous with roasted strawberries.
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21 jennie @themessybakerblog June 20, 2012 at 8:20 am

Wow, I’ve never thought about roasting strawberries before, but they look incredibly juicy. And, those shortcakes look amazing.


22 TastefullyJulie June 20, 2012 at 8:54 am

The picture of the roasted strawberries is misleading, too. Just to the left is a huge puddle of juice!


23 Nancy/SpicieFoodie June 20, 2012 at 9:52 am

Hi Julie,

The foodie trend winds change so often that I don’t bother. I have seen roasted strawberries pop up. They’ve also caught my attention. Your shortcake looks so good that I may just have to give them a try:)
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24 Kiersten @ Oh My Veggies June 20, 2012 at 4:01 pm

I know the feeling–I was freaking out this week over posting two mango recipes in a row. But it’s our blogs! Our rules! Right? :) I’ve been wanting to roast strawberries too, but other than eating them straight (which I’m sure is just fine!), I didn’t know what to do with them. Well, now I know–this looks so good!
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25 Kelly June 20, 2012 at 5:07 pm

Ohh my this looks amazing, what a gorgeous dessert! :)


26 kale June 20, 2012 at 5:23 pm

SO gorgeous!! Roasting makes the world go round!
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27 kitchenriffs June 20, 2012 at 6:45 pm

Roast strawberries are great! I like them in salads (with goat cheese) but a dessert is their natural home. Your shortcake looks great – I haven’t made one of these in ages. Maybe time again, don’t you think? Good post – thanks.


28 TastefullyJulie June 21, 2012 at 10:14 pm

Strawberry goat cheese salad is the bomb! I never tried it with roasted strawberries, though.


29 EA-The Spicy RD June 21, 2012 at 1:17 am

Um, I’m so behind on foodie trends, I didn’t even know roasted strawberries were a trend :-) . BUT, they look gorgeous and and delicious! I made some simple but delicious strawberry shortcakes this past weekend (with gluten-free Bisquick shortcakes that were surprisingly delicious), but my whipped cream didn’t look anything like yours….how do you get it to look so pretty???


30 TastefullyJulie June 21, 2012 at 10:13 pm

Um, I sprayed it out of a can ;)


31 She Loves Simple June 22, 2012 at 3:20 am

OMGosh! these look divine! What a fabulous treat! I haven’t made these in years. Must try your recipe soon.
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32 Amy at Kid Cultivation June 22, 2012 at 10:33 am

Ahh…I’ve never tried roasting berries for shortcake. I think strawberries have about one more week at our farmers market here. Might just have to go back for more. I can almost smell them roasting already. Beautiful!
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33 Nancy @ Rivertree Kitchen June 22, 2012 at 1:55 pm

Never thought to roast strawberries. What a great idea!
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34 Sylvie @ Gourmande in the Kitchen June 22, 2012 at 9:43 pm

I never think to roast my strawberries, I bet the smell of them roasting is heavenly!


35 cj June 23, 2012 at 12:39 am

I bet the roasting made a huge difference :)
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36 brighteyedbaker June 26, 2012 at 9:10 pm

I’ve yet to try roasting strawberries, but you’re seriously making me want to do it! Then I can make the whole strawberry shortcake which I’ve never made either! I like that you used whole wheat too; a little bit of healthiness so you don’t feel guilty.
P.S. I could probably eat this for breakfast, so don’t feel bad about eating it for dessert. :)
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37 Riley June 26, 2012 at 9:27 pm

Wow this looks fantastic! I love that you made a whoe wheat crust. A little less guilt when I’m stuffing my face.


38 Deb June 27, 2012 at 2:45 pm

This sounds and looks delish. Never thought of roasting strawberries, but can imagine how marvelous it would smell. Will have to get this recipe to my sister (me: not a cook/baker) so she can make two!


39 Mary@FitandFed June 29, 2012 at 2:29 am

Well, you hopped right on that trend! I’ll bet the roasting strawberries smelled amazing and adding the balsamic vinegar and maple syrup sounds so good. Every year in October our town has a festival to celebrate the salmon returning, and I love to get strawberry shortcake from one of the street vendors there. Shortcake has all sorts of good associations for me, if I make it this season I’ll pop back here for the recipe!
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