Strawberry shortcake will always have a special place in my heart. We had it a lot growing up, and it was a simple treat that none of us could resist. I still can’t resist it. Back then it was always a sheet of yellow cake cut into squares and topped with whipped cream and fresh strawberries. It was heaven on a plate for this strawberry lover.
Now I like to serve my strawberry shortcakes with the traditional biscuits instead of yellow cake. And this time I decided to add a little twist on the classic by incorporating my new favorite way to eat strawberries, roasted with a little balsamic vinegar, vanilla extract and sugar.
If you haven’t yet had the pleasure of roasted strawberries, I urge you to try it. The berries are soft and extra juicy and I love the depth of flavor the balsamic vinegar and vanilla give. Roasted strawberries are the perfect addition to just about anything— ice cream, salads, cocktails, and especially strawberry shortcake.
Strawberry season is just around the corner and I’m looking forward to that as much as I am the blossoming of my irises and peonies. After what felt like the longest winter, I’m so happy that spring is finally here. Bring on the flip flops, short-sleeved shirts, and lots of roasted strawberry shortcake.
- 2 cups (250 grams) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar
- 6 tablespoons (85 grams) unsalted butter, cold and cut into cubes
- ¾ cup (178 ml, 6 fl oz) buttermilk, cold
- Additional buttermilk, for brushing
- Coarse sugar, for sprinkling
- 1 lb (455 grams) fresh strawberries, sliced
- 2 tablespoons sugar
- 2 tablespoons balsamic vinegar
- 1 teaspoon vanilla extract
- 1 cup (237 ml, 8 fl oz) heavy whipping cream
- ¼ cup (50 grams) sugar
- 1 tablespoon vanilla extract
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Add the cubed butter and cut it into the dry ingredients with a pastry cutter or knife. Add the buttermilk and mix with a spoon until the mixture starts to come together, then use your hands to gather the dough into a ball.
- On a lightly floured surface, gently pat the dough to about 2 inches thick. Cut the dough into rounds with a 2 or 3-inch round cutter. Place rounds on the prepared sheet pan. Brush with additional buttermilk and sprinkle with the coarse sugar.
- Bake until tops are golden brown, about 15 minutes. Let cool to room temperature and store in an airtight container. Biscuits are best the day they are made.
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper or greased foil.
- Toss the sliced strawberries with the sugar, balsamic vinegar, and vanilla extract in a bowl. Spread the berries out in a single layer on the prepared sheet pan. Bake until soften and juices have thickened, but before it burns, about 15-20 minutes.
- Transfer the strawberries and juices to a bowl and chill. Store in the fridge.
- In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl with a hand mixer, whip the heavy whipping cream until it starts to thicken. Slowly add the sugar and vanilla extract. Whip to soft peaks.
- Serve the whipped cream with the biscuits and roasted strawberries. Store leftover whipped cream in the fridge.
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