Posted by: Kara @ The Foodie Dietitian | July 1, 2014

Balsamic Roasted Strawberry Shortcake

Have you ever had one of those recipes that makes you stop dead in your tracks and ask yourself “how have I been missing out on this my whole life?” I had one of those moments Sunday evening after an earlier afternoon trip to the Farmer’s Market. I was with my fellow RD friend Jessi and we were drooling over the sweetest fresh strawberries. We obviously had no other choice but to buy 2 quarts each.

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I told her I’d been wanting to make strawberry shortcake but was in the mood to put a slightly different spin on it. She gave me the “why would you want to change a good thing” schpeal followed by the “you could always roast the strawberries” suggestion. 

Roasting strawberries? I roast vegetables all the time but I was skeptical to place a delicious summer fruit in the oven to cook. It seemed counterintuitive to me. But my desire to shake things up was stronger so it was roast or bust. 

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Talk about a serious game changer. Roasting the strawberries made them so much more tender and their inherently sweet flavor more potent. I was so excited about this discovery that I immediately started texting friends and family, “roasting strawberries. game changer!” These made for the BEST strawberry shortcake of my life. I’m not sure I can ever go back to making them any other way. Roaster for life. 

Roasted Balsamic Strawberry Shortcake

Makes 4 servings*

Ingredients:

for the strawberries and whipped cream

1 1/2 lbs strawberries, tops removed and slice in half

2 tbsp balsamic vinegar

2 tbsp agave nectar syrup

1/2 pint heavy cream

4oz vanilla Greek yogurt

1/2 tsp vanilla

for the biscuits *(makes ~6 biscuits)

1 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1 tbsp sugar

4 tbsp cold, unsalted butter

1/4 cup + 2 tbsp low-fat milk

Directions:

For the biscuits:

Preheat oven to 450 degrees.

Combine the dry ingredients in a food processor and pulse once to combine. Add cubed cold butter and pulse briefly until crumb-like peices are formed. 

Transfer the mixture to a large bowl and add milk. Form the dough into a round shape.

Roll the dough out onto a floured surface until 1-in thick. Cut dough into rounds using a 3-in. cookie or biscuit cutter. Place biscuits onto baking sheet and bake for 12 minutes.

For the strawberries and whipped cream:

Preheat the oven to 350 degrees. Line baking sheet with parchment paper. 

In a medium bowl, combine strawberries, balsamic vinegar and agave.

Pour strawberry mixture onto baking sheet. Roast for 35 minutes, turning over every 10-15 minutes. Let cool and transfer to refrigerator. 

In the meantime, make the whipped cream by using an immersion blender or electric mixer to whip the heavy cream and vanilla in a medium bowl until stiff peaks begin to form. Gently fold in the Greek yogurt. 

Top your biscuits with the strawberries and a dollop of whipped cream.

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Responses

  1. Oh wowowow. I would never think to roast strawberries OR add balsamic vinegar (which I’m obsessed with). I’m assuming it turns into a reduction/glaze…oh my god, my mouth is watering just thinking about it! Ha! So nom, gotta try!

  2. This looks amazing! So sweet and tender!! Mmmm.

  3. it looks delicious!

  4. Oh wow, this looks amazing! Gotta try roasting strawberries! What a fun summer treat!

  5. What a novel way to use strawberries. I am actually thinking they would work perfectly here in Australia now where it is super cold, with maybe a crumble on top for a cosy winter dessert


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