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.
PrintRoasted Strawberry Shortcake
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A practically guilt-free dessert featuring roasted strawberries paired with simple, healthy drop biscuits made with whole wheat flour and reduced-fat milk.
Ingredients
- 1 quart fresh strawberries, hulled and sliced in half (quarters if they are large)
- 1 teaspoon maple syrup
- 1 teaspoon olive oil
- 1/2 teaspoon balsamic vinegar
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons cold unsalted butter, cut into small pieces
- 1 cup reduced-fat milk
- 1 tablespoon sugar
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the strawberries with maple syrup, olive oil, and balsamic vinegar. Toss gently to coat.
- Arrange the strawberries in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the strawberries are soft and their juices have thickened slightly.
- While the strawberries are roasting, prepare the biscuits. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt.
- Add the cold butter pieces to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the sugar and then add the milk, mixing until just combined. Do not overmix.
- Divide the dough evenly into a muffin pan for a neat presentation or drop spoonfuls onto a baking sheet for a more rustic look.
- Bake the biscuits in the oven at 350 degrees F for 12-15 minutes, or until they are golden brown on top.
- To serve, split the warm biscuits in half and top with the roasted strawberries and their syrup. Enjoy immediately.
Notes
Roasted strawberries can be used as a topping for waffles, pancakes, or ice cream. The biscuits can be baked in a muffin pan for a prettier presentation. Store any leftover roasted strawberries in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10
- Sodium: 200
- Fat: 8
- Carbohydrates: 40
- Fiber: 4
- Protein: 5
- Cholesterol: 15
