| Roasted Strawberry Shortcake | |
Recipe type: dessert
Ingredients
- 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%)
Instructions
- 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.
Notes
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.
Recipe by Tastefully Julie at http://tastefullyjulie.com/roasted-strawberry-shortcake/