Roasted Strawberry Shortcakes w/ Honey Whipped Cream
Local Infusion: Strawberries
With the change of each season also comes a bounty of fresh produce that is ready to show off in any number of dishes. In these Southern-style shortcakes, strawberries are the star, providing sweet, syrupy juices to moisten fluffy, scone-like cakes. Top each with a dollop of honey whipped cream for a fresh yet decadent treat to share with friends.
2 cups flour
1-1/2 tablespoons baking powder
1/8 teaspoon salt
2 tablespoons sugar
1 stick unsalted butter, cold
1 cup whipping cream
Preheat the oven to 425 degrees.
Whisk together the dry ingredients in a medium sized bowl.
Using a pastry cutter or the back of a fork, cut the butter into the dry ingredients until it is well combined with pea-sized clumps throughout.
Add 3/4 cup of the cream, mixing just until well combined and a soft, shaggy dough is formed.
For rustic shortcakes, use an large cookie scoop or a spoon to portion out 1/4 cup mounds of dough and flatten them slightly with the palm of your hand. For more biscuit-like shortcakes, gently pat dough out onto a lightly floured surface until 3/4" thick. Using a 3" biscuit cutter, cut out rounds of dough. Lightly brush the remaining cream over the mounts of dough.
Bake for 10-15 minutes or until the shortcakes are golden and cooked throughout. Allow to cool on a cooling rack.
1-1/2 pounds of strawberries, stemmed, hulled, and cut into small 1/2" pieces
6 tablespoons sugar
1/4 teaspoon salt
Preheat the oven to 450 degrees.
Toss together the strawberries, sugar, and salt on a baking sheet. Roast in the oven for 10-15 minutes or until juices are released and strawberries are fragrant. Set aside to cool.
Honey Whipped Cream:
3 ounces cream cheese, room temperature
2 tablespoons honey
2 tablespoons sugar
1-1/2 cup heavy whipping cream
In a large bowl, beat the cream cheese until most clumps are smoothed out, about one minute. Add the honey and sugar and beat to combine, about one minute.
Add about 1/4 of the cream and beat just slightly until the cream cheese mixture is thinned out, about 30 seconds. Add the remaining cream and beat until cream is whipped to stiff peaks. Avoid over-beating.
To assemble the shortcakes:
Set aside about 1/3 of the strawberries, leaving the juices behind with the other 2/3 of strawberry pieces.
Using a potato masher, mash the strawberries with the juices until the berries are well mashed. Fold in the other half of intact strawberries.
Slice each shortcake in half, removing the tops. Spoon a generous dollop of whipped cream on top of the cake bottom.
Spoon a generous helping of strawberries over the cream, saving enough liquid and intact strawberries for the rest of the shortcakes.
Replace the top of the shortcake and enjoy immediately!
Kate Wood of the Wood and Spoon blog is a Southern transplant living in Selma, AL with her husband and two small children. She believes in thank you notes, laughing at yourself, and the magic that happens when friends share good food and recipes.