These Strawberry Shortcakes with Roasted Strawberries have homemade drop biscuits layered with warm, jammy roasted strawberries, and fluffy homemade whipped cream. This easy gourmet strawberry shortcake recipe still has that classic summer flavor, but with deeper sweetness from oven-roasted berries.
Strawberry Shortcake with Roasted Strawberries takes the classic old-fashioned dessert you know and love and gives it a gourmet, bakery-style, or restaurant-like upgrade. Roasting the strawberries concentrates their flavor, turning them soft, syrupy, and extra sweet, which pairs beautifully with from-scratch buttery biscuits and lightly sweetened whipped cream.
This version of strawberry shortcake feels a little more special than traditional strawberry shortcake, but it’s still simple and delicious. It’s perfect for summer gatherings, casual dinner parties, or anytime strawberries are looking especially good at your local grocery store!
What I Love About This Recipe
- I love roasting the strawberries instead of macerating them. The oven brings out their natural sweetness and creates a syrupy sauce that tastes richer and more intense. It feels like a small step that makes a big difference to vintage strawberry shortcake.
- The homemade biscuits are soft and tender with crisp golden edges. They’re sturdy enough to hold the toppings but still light and fluffy inside. That balance is exactly what a shortcake should be.
- Homemade whipped cream ties everything together. It’s lightly sweet, airy, and lets the strawberries shine. It adds richness without overwhelming the dessert. You can even add your favorite flavorings or extracts.
- I also love how simple and easy this recipe is. The biscuits are drop-style, so there’s no rolling or cutting. It’s rustic in the best way and perfect for stress-free baking.
Equipment You May Need
- Baking Sheets – One for the biscuits and one for the strawberries.
- Mixing Bowls – Medium and small bowls for dry and wet ingredients.
- Pastry Cutter – Helps cut butter into the flour evenly.
- Electric Hand Mixer – Makes quick work of the whipped cream.
- Wire Cooling Rack – Allows biscuits to cool without getting soggy.
- Pastry Brush – For brushing cream on the biscuit tops.
(Full printable recipe card is at bottom of post.)
Strawberry Shortcake with Roasted Strawberries Ingredients
For the Biscuits
- All-Purpose Flour – Forms the structure of the biscuits.
- Granulated Sugar – Adds light sweetness.
- Baking Powder – Helps the biscuits rise.
- Salt – Balances flavor.
- Cold Unsalted Butter – Creates a flaky texture.
- Heavy Cream – Adds richness and moisture.
- Water – Helps bring the dough together.
- Egg – Adds structure and tenderness.
For the Strawberries
- Fresh Strawberries – Roasted for deeper flavor.
- Granulated Sugar – Enhances sweetness and draws out juices.
- Vanilla Extract – Adds warmth and depth.
For the Whipped Cream
- Granulated Sugar – Lightly sweetens the cream.
- Heavy Cream – Whips into soft, fluffy peaks.
How to Make Strawberry Shortcake with Roasted Strawberries
Step One: Prepare the Oven and Pan
Preheat the oven to 375°F. Lightly grease a baking sheet or line it with parchment paper.
Step Two: Mix the Dry Ingredients
In a medium bowl, stir together the flour, sugar, baking powder, and salt until well combined.
Step Three: Mix the Wet Ingredients
In a small bowl, whisk together the heavy cream, water, and egg until blended.
Step Four: Make the Biscuit Dough
Cut the cold butter into the flour mixture using a pastry cutter until crumbly. Stir in the wet ingredients just until combined.
Step Five: Bake the Biscuits
Drop six biscuits onto the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with the remaining heavy cream. Bake for 20 to 25 minutes, or until golden brown. Transfer to a wire rack to cool slightly. Keep the oven on.
Step Six: Roast the Strawberries
Place sliced strawberries on another baking sheet and toss with sugar. Bake for 10 to 15 minutes until soft and juicy. Transfer to a bowl and stir in the vanilla. Let cool slightly.
Step Seven: Make the Whipped Cream
In a large, cold bowl, whip the heavy cream and sugar on medium-high speed until soft peaks form.
Step Eight: Assemble the Shortcakes
Split each biscuit in half. Layer the bottom with roasted strawberries and whipped cream, then place the top half of the biscuit on top. Serve immediately.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve warm or at room temperature. I personally like it a little on the warm side.
- Add extra strawberry syrup over the top.
- Pair with vanilla ice cream for an even more indulgent treat, like this homemade vanilla ice cream.
- If you have leftover biscuits, strawberries, and whipped cream, make a trifle!
- Serve anytime of year, but great for spring and summer holidays, a birthday, and parties.
Quick Tips for Best Results
- Use cold butter for the flakiest biscuits.
- Roast strawberries until just soft, not mushy.
- Assemble right before serving for the best texture.
- The biscuits are quite large, but you can make them any size you want, including mini. Just be sure to adjust the baking time.
Strawberry Shortcake with Roasted Strawberries FAQ
How should I store the strawberry shortcakes?
Store biscuits, strawberries, and whipped cream separately. Keep biscuits at room temperature and refrigerate strawberries and whipped cream.
Can I freeze the strawberry shortcakes?
You can freeze the baked biscuits for up to 2 months. Thaw and assemble with fresh toppings.
How long will the strawberry shortcakes last?
The biscuits keep for 2 days, while strawberries and whipped cream are best within 2 to 3 days.
Substitutions?
You can use store-bought whipped cream instead of homemade.
Can I use low-fat ingredients?
Low-fat cream won’t whip properly for whipped cream and may affect biscuit texture in the shortcakes. Full-fat ingredients work best. You could use a low-fat premade whipped cream or whipped topping.
What else can I add to this recipe?
Try adding lemon or orange zest to the biscuits or a little almond extract. A splash of balsamic to the strawberries before roasting would also be fun to try. You can also throw in some blueberries with the strawberries or other berries of your choice. Some white chocolate curls or chocolate chips would be delicious on top or in the filling!
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This would be a tough one to make vegan, but you can try using vegan ingredients, including a plant-based butter, cream alternatives, and an egg substitute.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute for a lower-carb option.
Gluten-Free -A 1:1 gluten-free flour blend may work for the biscuits, but results may vary.
Other Shortcake Recipes You May Enjoy
- Cannoli Cream Strawberry Shortcake – Two desserts in one!
- Dark Chocolate Strawberry Shortcakes – A chocolate twist plus a delicious almond-flavored cream filling.
- Mini Strawberry Shortcake Poppers – Mini dessert with a secret ingredient.
Hope you enjoy this Strawberry Shortcake with Roasted Strawberries recipe. Tell me in the comments if you added anything to the recipe!
If you like these Strawberry Shortcakes, you may also like this Strawberry Cobbler!
Strawberry Shortcake with Roasted Strawberries
Ingredients
Biscuits:
- Butter for greasing the pan (optional)
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1/2 cup cold heavy cream divided
- ⅓ cup water
- 1 large egg
- 1/4 cup cold unsalted butter cubed
Strawberry Filling:
- 1½ pounds fresh strawberries tops removed and thinly sliced
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
Whipped Cream:
- 1½ cups cold heavy cream
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 375˚F. Lightly grease a baking sheet or line with parchment paper.
- In a medium bowl, mix together the flour, 2 tablespoons sugar, baking powder, and salt.
- In a small bowl, whisk together ⅓ cup heavy cream, water, and egg until well blended.
- Using a pastry cutter or the back of a fork, cut the butter into the flour mixture until mixture is crumbly. Stir in the wet ingredients until just combined.
- Using a large spoon, drop the biscuit dough onto the prepared baking sheet to make 6 biscuits, leaving about 2 inches of space in between. Brush a little of the remaining heavy cream over the top of the biscuits. Bake for 20 to 25 minutes, or until golden brown. Cool slightly, then transfer the biscuits to a wire rack to finish cooling. Keep oven on for the strawberries.
- Make the strawberries. Lightly grease another baking sheet or line with parchment paper. Place the strawberry slices on the pan and toss gently with ¼ cup sugar. Bake for 10 to 15 minutes, or until soft. Spoon the berries into a small bowl, and stir in the vanilla. Set aside to cool.
- Make the whipped cream. In a large, cold bowl, add 1½ cups heavy cream and 2 tablespoons sugar. Whip with an electric mixer on medium-high until soft peaks form.
- Cut the biscuits in half to make a top and a bottom. Place the bottom half on serving plates, then spoon the strawberries and whipped cream on top. Cover with the top half of the biscuit. Serve immediately.
Notes
- For best results, keep the butter and cream cold until ready to use.
- Instead of making your own whipped cream, you can use store-bought whipped cream or whipped topping
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
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