Yes, roasted strawberries!
If you have never tried roasting strawberries, you. should. do. it. Roasted strawberries are indescribable. Seriously.
But since this is a food blog, I should probably try, eh? Roasted strawberries are like eating hot sweet sticky fresh strawberry jam. How was that? Sound alright?
So I’m putting them in a strawberry shortcake. But of course with a twist.
I don’t make biscuits very often, so I’m deferring to the fantastic Alton Brown for a good basic recipe, with a couple subs.
strawberry filling:
serves 4
4 C strawberries, chopped
biscuits:
adapted from Alton Brown
yields 12 biscuits
2 C whole wheat pastry flour
1 T baking powder
1/4 t baking soda
3/4 t salt
2 T Earth Balance
2 T coconut oil
1 C unsweetened almond milk
small splash apple cider vinegar
2 T tarragon leaves, finely chopped
Preheat oven to 450 degrees.
Cut strawberries into quarters, place on a baking sheet lined with foil, and roast for about 35-40 minutes, until they’re softened and they’re oozing a delicious red syrupy juice. Mmmmm.
Sift all dry ingredients together. Then cut in Earth Balance and coconut oil with your fingers or a pastry cutter until there aren’t any pieces of butter or oil larger than the size of a pea. Measure almond milk, add the splash of vinegar directly to the milk, stir, and then mix into the dry ingredients. Gently fold in tarragon.
Roll biscuit dough out onto a well floured board, then cut biscuits out. Place on a baking sheet lined with a silicone mat or parchment paper. Bake about 20-25 minutes.
Cut a biscuit in half and top with strawberries. You can add more chopped tarragon, vanilla ice cream, whipped cream (yes, there’s soy whipped cream – it is still all fat though, so use sparingly).
OR if you’re brave, you can add a sweet balsamic glaze. It kind of brings out the tarragon in the biscuits and makes this treat taste more like a sweet-and-savory goodie.
balsamic glaze:
2 T powdered sugar
1/2 t balsamic vinegar
1/2 t unsweetened vanilla almond milk
Whisk everything together. Drizzle on top.
Note: watch the serving sizes on each part of this dessert. I made as many strawberries as I had to use up, biscuits from another recipe, and glaze for one dessert. Sooo it’s a little mismatched. 🙂
Nutrition facts (1/4 strawberries + 1 biscuit + 1 glaze recipe): Calories: 224; Calories from Fat: 47; Total Fat: 5.2g; Saturated Fat: 2.5g; Sodium: 238mg; Total Carbohydrates: 42.7g; Dietary Fiber: 5.0g; Sugars: 22.7g; Protein: 3.1g
Leave a Reply