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Roasted Strawberry Shortcakes with Vanilla Biscuits

Scott Phillips

Servings: six.

These vanilla biscuits are best fresh from the oven, so if you can, bake them about an hour before you plan to serve the shortcakes. The whipped cream in the biscuit dough is a bit unusual, and the results are out of this world.


  • 8 oz. (1-3/4 cups) unbleached all-purpose flour
  • 1/2 cup plus 3 Tbs. granulated sugar; more for sprinkling
  • 1 Tbs. baking powder
  • 1/4 tsp. table salt
  • 1-1/2 cups chilled heavy cream; more for brushing
  • 2 tsp. pure vanilla extract
  • 1 qt. (about 1 lb.) small ripe fresh strawberries, hulled
  • 1/2 cup sour cream
  • 2 Tbs. confectioners’ sugar

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 509
  • Fat Calories (kcal): 231
  • Fat (g): 26
  • Saturated Fat (g): 16
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 95
  • Sodium (mg): 331
  • Carbohydrates (g): 63
  • Fiber (g): 3
  • Protein (g): 6


  • Position a rack in the middle of the oven and heat the oven to 425°F. Grease a large baking sheet.
  • In a large bowl, whisk the flour, 3 Tbs. of the sugar, the baking powder, and the salt
  • In another large bowl, beat 1 cup of the cream with an electric mixer on medium-high speed just until the cream holds soft peaks when the beaters are lifted. Beat in the vanilla.
  • Make a well in the center of the flour mixture, add the whipped cream, and stir with a fork just until the mixture begins to hold together as dough. Turn the dough out onto a lightly floured surface and knead just until well combined, about six times. Pat the dough until it’s about 1/2 inch thick. Cut out a total of six rounds with a 3-inch crinkle- or smooth-edged biscuit cutter, gathering the scraps and reshaping as needed. Lightly brush the tops of the rounds with cream and sprinkle with granulated sugar. Arrange the biscuits on the baking sheet. Bake until golden brown, 12 to 15 min. Transfer with a spatula to a rack and let cool.

  • Increase the oven temperature to 450°F. Meanwhile, toss the strawberries in a bowl with the remaining 1/2 cup granulated sugar. Transfer to a rimmed baking sheet. When the oven is ready, roast the berries, stirring every 5 minutes, until they’re soft and fragrant, about 15 min. total.
  • To serve, whip the remaining 1/2 cup cream with the sour cream and confectioners’ sugar until it holds soft peaks when the beaters are lifted. Split each biscuit horizontally with a fork, lay a bottom half on each of six serving plates, and spoon over a portion of the warm roasted berries. Garnish with a dollop of cream, add the biscuit top, drizzle with the syrup from the roasted berries, and serve immediately.


Rate or Review

Reviews (2 reviews)

  • kimbluekat | 05/31/2015

    My rating and review is for the Vanilla Shortcakes which are amazingly delicious and easy to make! No cutting in butter - just whip and stir. I dumped the whole dough onto a silpat and divided into 6 pieces and patted into rounds. Mine cooked in 12 minutes. They are tender without crumbling. Reminded me of a scone. I almost made a big round and cut into wedges - next time.

  • stellarbabe7 | 08/03/2010

    These biscuits are so amazing. I made these for a dinner party and they were a big hit. I made the roasted berries and while they were good- I think I prefer fresh berries on a shortcake. Also, the mixture of sour cream and whipping cream is heavenly.

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