Syrupy roasted strawberries, fluffy vanilla whipped cream, and flaky, sweet cornmeal biscuits combine in these roasted strawberry shortcakes, for a twist on the classic Summer dessert.
Thank you for all your sweet comments about our news last week. We are excited and thankful and happy to finally share our joy with you!
I bought a big flat of local strawberries from the market earlier this week, and have happily baked and eaten my way right through it. Now, this could be considered more than one person could or should reasonably consume over that period of time (the hubs is traveling for work this week), but I (and the baby) took it as a delicious challenge.
So expect quite a few strawberry recipes in the upcoming weeks.
We are growing strawberries too – a few large pots of ever-bearing varieties that are (rather miraculously due to their lack of attention) still churning out dainty ruby berries three years in, along with a couple of new additions I added this season.
Shortly after we moved into the new house, part of our fence blew down in a nasty wind storm. At least one enterprising deer found the one day before it was fixed to be just the day to welcome us to the neighborhood – by eating those few newly planted, burgeoning strawberry (and tomato) plants down to sad little nubs.
It’s taken some time, but the plants are slowly but surely rebounding, increasingly dotted with blossoms and itty bitty unripe fruit.
In the mean time, I’m supplying my habit with local berries, bought in… generous quantities.
I roasted about half of the berries I brought home this week – hulled, halved and drizzled with a bit of honey and a sprinkling of sugar before letting them become soft and fragrant in a warm oven. It only takes about fifteen minutes to render the berries, plump with natural juices, to vibrant, syrupy goodness.
Our local berries tend to be smaller and more deeply red (all the way through) than their counterparts from California that we buy most of the year. They don’t seem to last as long either, so roasting is a good way to preserve their sweetness for a bit longer. When eating them fresh by the handful loses its appeal…
And combined with some freshly whipped vanilla whipped cream, and flavorful sweet cornmeal biscuits, the roasted strawberries make a fantastic addition to traditional strawberry shortcakes, that most classic of Summer desserts.
While there is some baking in this recipe, it can largely be done in advance, in the cooler part of the day, to avoid having the oven running when things get really hot. To make things even simpler, there’s no shame in opting for store-bought biscuits, which – though not nearly as flaky or flavorful as homemade – are easy to find at most grocery bakeries this time of year.
Along with sweet whipped cream and saucy roasted strawberries, all are elevated far beyond the sum of their parts…