Saturday, November 2, 2013

Vanilla Roasted Strawberries & The Easiest Cinnamon Sugar Dusted Strawberry Shortcake for Two

Roasting fruits and vegetables is a great way to concentrate and elevate their flavor and these Vanilla Roasted Strawberries are no exception. They're so easy to make and make a great topping for ice cream, yogurt, pancakes, waffles, French toast, pound cake, folded into Banana Bread to make Roasted Strawberry Banana Bread (recipe coming soon) or as a topping for Strawberry Shortcake.
Please give this recipe a try. It just might become your new favorite way to enjoy strawberries!
Vanilla Roasted Strawberries
Makes about 1 1/2 cups
16 oz fresh strawberries, washed dried and halved
1/4 cup granulated sugar
1 teaspoon vanilla bean paste
Pinch of salt
Preheat oven to 425f and line a rimmed baking sheet with parchment paper.
Place all of the ingredients in a large bowl and toss gently with a spoon or rubber spatula to coat evenly.
Spread into a single layer onto the prepared baking sheet.
Roast for 15 minutes. Remove and transfer to a small bowl. Cool to room temperature.
Store tightly covered in the refrigerator for 3 days.
This is the Shortcake Recipe I used. It's light, no too sweet, easy to make and doesn't require any butter. Just mix and bake, top with your roasted strawberries and fresh whipped cream and enjoy!
Cinnamon Sugar Dusted Short Cake Ingredients:
Serves 2-3
1 cup of all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
2 tablespoons granulated sugar
3/4 cup heavy whipping cream + more for brushing
sugar and cinnamon for dusting
Preheat oven to 400f
Line baking sheet with parchment paper or silpat mat.
Sift all dry ingredients into a medium size bowl. Add heavy whipping cream and fold with a rubber spatula (or stir with wooden spoon) just until combined.
Using a large cookie scoop, place 3 - 4 large scoops of dough onto the prepared baking sheet. Gently shape if needed, then lightly brush with heavy whipping cream and sprinkle with a little cinnamon and sugar.
Bake 10-15 minutes or until lightly browned.
Remove and cool slightly. Serve topped with the vanilla roasted strawberries and fresh whipped cream.


  1. This sounds amazing--and it's the perfect way to use those not-so-great autumn strawberries!

    1. I agree! My strawberries definitely weren't the best, but roasting them really transformed the flavor.