This strawberry shortcake recipe is just SO good! It’s an elevated version of a classic shortcake, with rich buttermilk biscuits, silky cream cheese whip, and caramelized roasted strawberries. But don’t be fooled by these fancy components, because these strawberry shortcakes are so easy and fun to make.
How to make roasted strawberries
Roasting is an easy way to bring so much flavor to fresh strawberries. Baking the berries in the oven allows them to caramelize and become super juicy, but not too tender. They still have a bite but are much softer, making it easier to eat in these shortcakes.
To start, rinse the strawberries and cut off the tops. Then halve each berry and place on a large baking sheet lined with parchment paper. It’s important that they’re evenly spaced and not stacked on top of each other. This ensures even roasting.
Squeeze a tiny bit of lemon juice on top of the berries, just enough to lightly coat the surface which helps the sugar to stick. Speaking of, sprinkle a thin layer of sugar on top of the berries.
To roast, bake in a 350F oven for 8 minutes. Give them a gentle toss and bake for an additional 8 minutes. When they’re done, they should be darkened, softened, and juicy just like the picture below.
This whole process is so quick and simple but gives off so much flavor! It’s a little technique that can elevate any strawberry recipe, like my Roasted Strawberry Cupcakes.
Tips for making buttermilk biscuits
These biscuits are thick, moist, and stacked with buttery layers. They work so well with these shortcakes, but you can also utilize this as just a really good buttermilk biscuit recipe! They’re so quick and easy to make and yet they taste amazing. Here are a few tips to ensure they turn out just right:
- Weigh the flour – I highly recommend weighing the flour with a food scale to stop you from using too much. If you don’t have a scale, measure the flour properly by scooping it into the measuring cup and leveling it off with a knife. Measuring the flour any other way could leave you with dry, hard biscuits.
- The butter – When you add the butter to the dry ingredients, grab it straight from the fridge. You want it as cold as possible because that’s how you get those flaky layers. Cut it into small cubes and smoosh it into the flour mixture using your fingers. In the end it should look like the second picture below, with small lumps of butter mixed throughout.
- Buttermilk – You can choose to purchase buttermilk or make your own. To do so, combine 1 cup of whole milk (minus 1 tbps) and mix in 1 tbsp vinegar. This can be apple cider vinegar or regular distilled vinegar. Let the mixture sit for 10 minutes to thicken and curdle just like buttermilk.
- Mixing – When mixing in the buttermilk, don’t over mix the dough! Stop once the dough turns into a shaggy mass with a few dry pieces left at the bottom of the bowl. You can gently fold those in by hand once we turn the dough out onto a floured surface.
The secret to flaky biscuits
Now that the dough is resting on a floured surface, you want to give it a couple folds to work in any dry bits. Just make sure not to work the dough too much otherwise the biscuits will be tough.
Now, to get really flaky biscuits we go through a process of stacking the dough. To do so, press the dough into a rough square. Then cut that square into 4 equal pieces. Stack those pieces on top of each other and press down into a large rectangle to cut the biscuits.
Stacking the dough provides multiple layers of butter in the final biscuit. That’s how you get those puffed and layered edges all around the biscuits.
How to make cream cheese whip
The cream cheese whip might just be my favorite part…I mean it’s like if whipped cream and cream cheese had a baby. It’s just so good!
To start, mix together softened cream cheese and sugar. It’s really important to work with room temperature cream cheese, otherwise your whip will be very lumpy.
Once that’s smooth, pour in heavy cream and whip until it’s light and airy. You don’t want to whip it to stiff peaks, but it should be fairly sturdy and fluffy. Leaving it a bit softer gives a delicious texture to these shortcakes, which is light like whipped cream but rich and lush like cream cheese.
How to build your roasted strawberry shortcake
I have to admit I built my shortcakes a bit backwards for photo purposes. It just looks better with the berries on top of the cream! But for the best and most delicious results, heres how to assemble your shortcakes:
- Cut your biscuit in half to create two open faces.
- Scoop a helping of the roasted berries on top of one half. Adding the berries first lets the juices soak into the biscuit.
- Top the berries with a dollop of cream cheese whip.
- Place the other half of the biscuit on top to complete the shortcake.
These are best eaten with a fork on a plate because they get pretty messy!
Tips for storing leftover shortcakes
If you aren’t eating these shortcakes all in one go, keep the leftovers deconstructed. Leave the biscuits whole and store in an air tight container at room temperature.
Store the berries and whip in two separate containers and store in the fridge. When you’re ready to make a shortcake, heat up the biscuit in the microwave and then continue to assemble as instructed.
For more strawberry dessert recipes, check out my:
- Roasted Strawberry Cupcakes
- Fresh Strawberry Cake
- Fresh Strawberry Sheet Cake
- Strawberry Cheesecake Cookies
- Strawberry Rhubarb Crisp
Make sure to tag me @butternutbakery on Instagram and comment below if you make these Roasted Strawberry Shortcakes. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!Print