Balsamic Roasted Strawberry Shortcake

These classic southern buttermilk biscuits are sandwiched with light, homemade whipped cream, balsamic roasted strawberries, and fresh basil!

Course Dessert

Cuisine American, Southern

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 692kcal

Author Kyleigh Sage

Equipment

Ingredients

Balsamic Roasted Strawberries

4 cups fresh strawberries sliced
2 tablespoons granulated sugar
2 tablespoons balsamic vinegar

Biscuits

½ cup unsalted butter frozen
½ cup heavy cream cold
1 large egg
1 teaspoon vanilla extract
2 cups pastry flour substitute all purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon kosher salt

Whipped Cream

1 ½ cups heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Balsamic Roasted Strawberries

Preheat the oven to 400°F.
Wash and hull the strawberries and cut in quarters. Then add to a shallow baking dish. Sprinkle with sugar and balsamic vinegar and toss to coat.
Roast for 20-25 minutes or until the strawberries have softened and the sauce has thickened slightly.
Remove from the oven and let cool.

Biscuits

Place the butter in the freezer for at least 30 minutes before grating. Use a box grater to carefully grate the butter into small pieces. Keep the grated butter in the freezer until you're ready to use it. [If you don't want to use grated butter, just cut the butter into small chunks and keep chilled until ready to use.]
In a small bowl, whisk together the heavy cream, egg, and vanilla extract then set aside.
In a medium bowl, add in the flour, sugar, baking powder, and salt and whisk together.
Add in the frozen grated butter and mix in until it's fully coated in the flour.
Then slowly drizzle the wet ingredients over top, combing as you go. Continue mixing until the dough just comes together. The dough will be slightly sticky. If too dry, add in more cream 1 tablespoon at a time.
Transfer the dough to a lightly floured surface and gently press into a large disc about 1 inch thick. Cut into 4-5 even 2 ½ inch circles, then reshape the remaining dough and cut out 1-2 more. You should be able to get 6 biscuits.
Place the biscuits a few inches apart on the lined baking sheet. Place in the freezer for at least 20-30 minutes before baking to firm up.
While the biscuits are chilling, preheat the oven to 400°F.
Lightly brush the tops with cream and sprinkle with a little granulated sugar if desired.
Bake at 400°F for 18-24 minutes or until the tops are golden brown. Remove from the oven and transfer to a wire rack to cool.

Whipped Cream

While the biscuits and strawberries are cooling, make the whipped cream.
Add the cold heavy cream to a large bowl with the powdered sugar and vanilla bean paste. Beat on high with a hand mixer until thickened and medium peaks form.
Simply slice the biscuits in half and layer with roasted strawberries, whipped cream, and sliced fresh basil.

Notes

Once assembled, the shortcake is best when eaten immediately. However, you can store the biscuits at room temperature and the strawberries and whipped cream in the fridge, for up to 3 days.

Nutrition