Roasted Strawberry Shortcake w/ Tarragon Biscuits

 
 
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

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