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.
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.
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.
- 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%)
- Preheat oven to 350 degrees F.
- Place the strawberries in a medium bowl and drizzle the next 3 ingredients on top.
- Toss gently to coat.
- 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.
- Increase oven to 450 degrees F.
- Grease a standard muffin pan.
- In a medium bowl combine flour, baking powder, and salt and mix well with a whisk or fork.
- Cut the butter into little pea-sized pieces and mix them into the flour mixture.
- Using your hands or a fork, combine the mixture it resembles coarse crumbs.
- Pour in the milk and stir until just combined.
- Distribute the batter evenly among 12 muffin cups. Bake for about 10 minutes or until tops are light browned.
- Remove biscuits from muffin tin to cool and serve topped with roasted strawberries, juice and whipped topping of your choice.