You guys probably don’t know this but strawberry shortcakes are one of my all time favorite deserts so it was really only a matter of time before some showed up here on My Coffee Has Butter.
Voila, here it is!
I put a tiny twist on the classic desert and made mine with roasted strawberries. This makes them slightly more hands off and a lot more fancy.
Seriously. Tell people you’re making roasted strawberry shortcakes. I bet you $.45 they go “Oh?”.
This strawberry shortcake recipe requires some effort
These roasted strawberry shortcakes are made almost entirely from scratch but they’re 100% worth it. The actual shortcake itself is reminiscent of a slightly sweetened biscuit. Not too sweet but just enough to marry with the strawberries and whipped cream.
You want a nice tender cake so being gentle with the dough is very important. The more you handle it, the tougher your dough will be and we’re going for tender, flaky goodness here.
Strawberry shortcake with fresh strawberries
Now, let’s talk about the strawberries. 😍 Strawberries are a really amazing fruit because their growing season is INSANELY long. Pretty much any time of year there isn’t ice on the ground is strawberry season.
There are at least 3 farms within 20 minutes of my house that allow you to come out and pick your own strawberries which is a pretty cool activity to do on a date.
Then go home and make these shortcakes.
Not a big fruit fan? Try this Walnut Streusel Bread!
Make ahead strawberry shortcakes
If you’re crunched for time and need to make these ahead of time for a party, every component of this recipe could be made a day ahead. Before the step where you press out the dough, form it into a disk and wrap it tightly with plastic wrap.
The dough will last for 24 hours in the refrigerator. Make sure to let the dough sit out on the counter for about 20 minutes to make it easier to work with. If you don’t let it sit out, its likely the dough will break apart when you try to roll it.
If you want want to make the strawberries ahead of time, you can. Keep them, roasted, in the refrigerator as well for about 2 days. They’re delicious cold, or you could let them sit out and come to room temperature.
There’s NOTHING like eating them warm though.
The roasting time for the actual strawberries themselves really kind of depends on you. You might want your strawberries a little softer or firmer. You can keep an eye on them and test them with a fork or toothpick.Print
Roasting fresh strawberries gives these roasted strawberry shortcakes a little something special compared to the traditional version.
For the Shortcakes
- 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 low fat buttermilk
For the Strawberry Filling
- 2 pounds of fresh strawberries
- ½ cup of honey
- pinch of salt
- whipped cream for topping
- Preheat the oven to 400 degrees.
- Combine the dry ingredients into a sifter and sift into a clean bowl. Using a pastry blender or fork, cut the chilled butter into the flour mixture until the pieces of butter are about the size of peas. You can also use a cheese grater, which gives you nice small pieces of butter but watch your fingers! Add the buttermilk and stir until just combined, you don’t want to overmix.
- Lightly flour your counter top and dump the dough out. Knead the dough gently, about four or five times, making sure to fold it over a few times. Folding the dough will help the shortcakes get some height when they bake.
- 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.
- While the shortcakes are baking hull the strawberries and slice them in half. In a bowl, combine the strawberries with honey and salt.
- Once the shortcakes are done baking, pour the strawberry filling mixture onto a foil (or parchment) lined baking sheet and roast for 15-18 minutes, until the strawberries are just tender and caramelized.
- Slice your shortcakes in half and pile strawberries on the bottom half. Scoop on a dollop of whipped cream.
- Enjoy! I usually eat mine with a spoon! 😛