Strawberry Shortcake with Roasted Strawberries & Vanilla Bean Cream – A Fresh, Cozy Dessert

This is the strawberry shortcake you make when you want something a little nostalgic, but better. Roasting the strawberries concentrates their flavor and makes a glossy, jammy sauce that soaks into tender biscuits. Fresh vanilla bean whipped cream adds a rich, fragrant note that feels special without being fussy.

It’s the kind of dessert that looks impressive yet comes together with pantry basics. Perfect for spring berries, but honestly great anytime you can find good fruit.

Print Recipe

Strawberry Shortcake with Roasted Strawberries & Vanilla Bean Cream - A Fresh, Cozy Dessert

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Servings: 8 servings

Ingredients

• Strawberries: 2 pounds, hulled and halved
• Sugar: Granulated (about 1/2 cup for berries, plus for biscuits)
• Lemon: 1 (zest and 1–2 teaspoons juice)
• All-purpose flour: 2 cups
• Baking powder: 1 tablespoon
• Salt: 1/2 teaspoon
• Cold unsalted butter: 1/2 cup (1 stick)
• Heavy cream: 1 cup for biscuits + 1 cup for whipping
• Vanilla bean: 1 whole bean (or 2 teaspoons pure vanilla extract as a backup)
• Powdered sugar: 2–3 tablespoons for the cream

Instructions

• Prep the oven: Heat to 400°F (200°C). Line a rimmed baking sheet with parchment.
• Roast the strawberries: Toss berries with 1/3–1/2 cup sugar, lemon zest, and 1 teaspoon lemon juice.Spread in a single layer. Roast 18–22 minutes until juicy and slightly caramelized. Cool to thicken.
• Mix dry ingredients: In a bowl, whisk flour, baking powder, 2 tablespoons sugar, and salt.
• Cut in butter: Grate or cube cold butter and work it into the flour with your fingertips or a pastry cutter until pea-sized crumbs form.
• Add cream: Stir in 1 cup heavy cream just until a shaggy dough forms.Do not overmix.
• Shape and cut: Turn dough onto a lightly floured surface. Pat into a 3/4-inch thick slab. Fold the dough in half once for layers, pat again, and cut 6–8 rounds or squares.
• Bake biscuits: Place on a parchment-lined sheet, close but not touching.Brush tops with cream and sprinkle a little sugar. Bake 12–15 minutes, until golden. Cool slightly.
• Make vanilla bean cream: Split the vanilla bean and scrape seeds into a cold bowl.Add 1 cup heavy cream and powdered sugar. Whip to soft peaks. Add a pinch of salt and adjust sweetness to taste.
• Assemble: Split warm biscuits.Spoon roasted strawberries and their syrup over the bottom, add a generous dollop of vanilla bean cream, and cap with the biscuit top. Spoon more berries and syrup over, if you like.
• Serve: Best enjoyed warm, with extra cream and sauce on the side.

What Makes This Special

• Roasted strawberries: Caramelized edges, deeper flavor, and syrupy juices for drizzling.
• Real vanilla bean: Tiny specks of vanilla bring warmth and aroma you can’t get from extract alone.
• Buttery, flaky biscuits: Lightly sweet, sturdy enough to hold fruit and cream without getting soggy.
• Make-ahead friendly: Roast the berries and bake the biscuits earlier in the day.
• Balanced sweetness: Bright, fresh, and not cloying.

Shopping List

• Strawberries: 2 pounds, hulled and halved
• Sugar: Granulated (about 1/2 cup for berries, plus for biscuits)
• Lemon: 1 (zest and 1–2 teaspoons juice)
• All-purpose flour: 2 cups
• Baking powder: 1 tablespoon
• Salt: 1/2 teaspoon
• Cold unsalted butter: 1/2 cup (1 stick)
• Heavy cream: 1 cup for biscuits + 1 cup for whipping
• Vanilla bean: 1 whole bean (or 2 teaspoons pure vanilla extract as a backup)
• Powdered sugar: 2–3 tablespoons for the cream

How to Make It

1. Prep the oven: Heat to 400°F (200°C). Line a rimmed baking sheet with parchment.
2. Roast the strawberries: Toss berries with 1/3–1/2 cup sugar, lemon zest, and 1 teaspoon lemon juice.

   Spread in a single layer. Roast 18–22 minutes until juicy and slightly caramelized. Cool to thicken.

3. Mix dry ingredients: In a bowl, whisk flour, baking powder, 2 tablespoons sugar, and salt.
4. Cut in butter: Grate or cube cold butter and work it into the flour with your fingertips or a pastry cutter until pea-sized crumbs form.
5. Add cream: Stir in 1 cup heavy cream just until a shaggy dough forms.

   Do not overmix.

6. Shape and cut: Turn dough onto a lightly floured surface. Pat into a 3/4-inch thick slab. Fold the dough in half once for layers, pat again, and cut 6–8 rounds or squares.
7. Bake biscuits: Place on a parchment-lined sheet, close but not touching.

   Brush tops with cream and sprinkle a little sugar. Bake 12–15 minutes, until golden. Cool slightly.

8. Make vanilla bean cream: Split the vanilla bean and scrape seeds into a cold bowl.

   Add 1 cup heavy cream and powdered sugar. Whip to soft peaks. Add a pinch of salt and adjust sweetness to taste.

9. Assemble: Split warm biscuits.

   Spoon roasted strawberries and their syrup over the bottom, add a generous dollop of vanilla bean cream, and cap with the biscuit top. Spoon more berries and syrup over, if you like.

10. Serve: Best enjoyed warm, with extra cream and sauce on the side.

Storage Instructions

• Biscuits: Keep at room temperature in an airtight container up to 2 days, or freeze up to 2 months. Rewarm at 325°F for 8–10 minutes.
• Roasted strawberries: Refrigerate in a sealed container up to 4 days.

  Rewarm gently or serve chilled.

• Whipped cream: Chill up to 24 hours. Re-whisk briefly if it softens.
• Assembled shortcakes: Best eaten immediately. Store components separately to avoid sogginess.

Why This is Good for You

• Vitamin C boost: Strawberries deliver antioxidants and fiber with natural sweetness.
• Balanced treat: The dessert leans on fruit for flavor, so you can keep added sugar moderate.
• Real ingredients: Butter, cream, and vanilla bean create satisfying richness, helping smaller portions feel indulgent.

What Not to Do

• Don’t overmix the biscuit dough. It makes the texture tough instead of flaky.
• Don’t skip cooling the berries slightly. The juices thicken as they rest.
• Don’t use warm cream for whipping. Cold cream whips faster and holds better.
• Don’t crowd the baking sheet. Biscuits need space and hot air to rise and brown.

Recipe Variations

• Balsamic strawberry twist: Add 1–2 teaspoons good balsamic vinegar to the berries before roasting.
• Cornmeal shortcakes: Swap 1/3 cup flour for fine cornmeal for subtle crunch.
• Lemon poppy seed biscuits: Add 1 tablespoon poppy seeds and extra lemon zest.
• Mascarpone cream: Fold 1/3 cup mascarpone into the whipped cream for extra body.
• Gluten-free: Use a 1:1 gluten-free flour blend and chill dough 15 minutes before cutting.
• Dairy-free: Use cold coconut cream for whipping and a dairy-free butter alternative in the biscuits.

FAQ

Can I use frozen strawberries?

Yes.

Roast from frozen with the same sugar and lemon, but extend the time by 5–10 minutes. Expect a bit more syrup, which is great for drizzling.

What if I don’t have a vanilla bean?

Use 2 teaspoons pure vanilla extract or vanilla paste. Add half at the start of whipping and the rest at soft peaks for better flavor.

Can I make the biscuits ahead?

Absolutely.

Bake in the morning and rewarm before serving, or freeze unbaked cut biscuits and bake from frozen, adding 2–3 minutes.

How do I prevent soggy shortcakes?

Assemble right before serving and keep biscuits slightly warm. Spoon berries with a slotted spoon first, then add syrup to taste.

Can I reduce the sugar?

Yes. Cut the sugar for the berries to 1/4 cup if they’re very ripe, and keep the cream lightly sweetened.

Taste and adjust.

What pan should I use for roasting?

A rimmed sheet pan lined with parchment is best. The large surface area helps the berries caramelize instead of steam.

Final Thoughts

Strawberry shortcake gets a serious upgrade with roasted fruit and real vanilla. It’s simple enough for a weeknight and special enough for guests.

Keep the components on hand, and you can build a beautiful dessert in minutes. Warm biscuit, lush berries, and cool cream—classic, cozy, and just right.