A practically guilt-free dessert where strawberries are paired with a simple and healthy drop biscuit.
By Julie Andrews
Mother nature can be so cruel sometimes. No, I’m not talking about climate change or natural disasters. I’m talking about strawberry season.
Here in New York State strawberry season only lasts a few weeks. A few weeks! Cruel.
In my humble opinion there’s no better strawberry than a freshly picked, homegrown strawberry. Roasted strawberries are all the rage right now and with the season drawing to a close I knew I’d better hop on the bandwagon quickly or I would miss it altogether. I’m so glad I did. These berries are all the rage for a reason. They are fabulous.
I imagine this rich, roasty strawberry sauce would make a fabulous topping for many things. Waffles, pancakes, poundcake, shortcake, angel food cake, ice cream, crepes are just a few I can think of off the top of my head. They produce a ton of juice which thickens up slightly to a nice syrup. You could even use the syrup and the strawberries separately and come up with two desserts for the price of one.
I paired these strawberries with a simple and healthy drop biscuit. The biscuits feature whole wheat flour, reduced fat milk, and less butter than typical biscuits so this dessert is practically guilt-free. Making the biscuits in a muffin pan is a little trick I like to use for a prettier presentation. You can also drop them straight onto the baking sheet. They will be equally delicious.Print
Julie is a Registered Dietitian, food writer, and food photographer. Her blog emphasizes healthy eating and features an eclectic mix of savory and sweet recipe ideas. Her photography is frequently published on Foodgawker, Tastespotting and Healthy Aperture. Read more at tastefullyjulie.com.