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

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

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

Method
 

  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.