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+ servings

Roasted Balsamic Strawberry Shortcakes

A new twist on a classic dessert, with strawberries roasted with balsamic vinegar and vanilla until tender and juicy.


!For the biscuits:

  • 2 cups all-purpose flour (250 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 6 tablespoons unsalted butter , cold and cut into cubes (85 grams)
  • ¾ cup buttermilk , cold (178 ml, 6 fl oz)
  • Additional buttermilk , for brushing
  • Coarse sugar , for sprinkling

For the strawberries:

  • 1 lb fresh strawberries , sliced (455 grams)
  • 2 tablespoons sugar
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon vanilla extract

For the whipped cream:

  • 1 cup heavy whipping cream (237 ml, 8 fl oz)
  • ¼ cup granulated sugar (50 grams)
  • 1 tablespoon vanilla extract


For the biscuits:

  • Preheat oven to 400°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.

For the strawberries:

  • Preheat oven to 350°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.

For the whipped cream:

  • 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.


Calories: 382kcal, Carbohydrates: 44g, Protein: 5g, Fat: 21g, Saturated Fat: 13g, Cholesterol: 66mg, Sodium: 253mg, Potassium: 278mg, Fiber: 2g, Sugar: 17g, Vitamin A: 744IU, Vitamin C: 34mg, Calcium: 105mg, Iron: 2mg
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