- 1 lb strawberries, hulled and halved or quartered
- 1 Tbsp pure honey
- 1-1/4 cups all-purpose flour
- 3/4 cup finely-ground yellow cornmeal
- 1/4 cup (packed) light brown sugar
- 1 Tbsp baking powder
- 1/2 tsp fine grain sea salt
- 4 Tbsp unsalted butter, cold and cut into cubes
- 1/2 cup + 1 Tbsp whole milk, divided
- 1 large egg
- 1 Tbsp coarse sanding sugar
Vanilla Whipped Cream
- 1 cup very cold heavy whipping cream
- 2 Tbsp organic cane sugar, or more to taste
Roast the strawberries:
- Preheat the oven to 375 degrees F. Arrange the strawberries in an even layer on a parchment paper-lined sheet pan. Drizzle with the honey and stir to coat.
- Roast until the strawberries are soft and fragrant, about 15-20 minutes. Let cool for 10 minutes on the pan, then transfer to a bowl (including juices) and let cool to room-temperature.
Prepare the cornmeal biscuits:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Set aside.
- Combine the flour, cornmeal, sugar, baking powder and sea salt in a food processor. Pulse a few times to combine. Add the butter, and continue pulsing until the mixture is crumbly, and the butter is pea-sized and evenly dispersed throughout.
- Whisk together 1/2 cup of the milk and the egg in a small mixing bowl. Add to the flour mixture, and pulse a few times to combine.
- Turn the dough out onto a lightly floured surface, and knead a couple of times to fully combine the liquid and dry ingredients.
- Gently shape the dough into a circle about 1 inch thick. Use a 4-inch biscuit cutter to cut out 4 shortcakes. Transfer to the prepared baking sheet, brush with the remaining 1 Tbsp of milk and a sprinkling of the coarse sugar.
- Bake until the tops of the shortcakes are gently puffed, and just beginning to brown, about 12-15 minutes. Let cool for five minutes before transferring to a baking rack to cool completely.
Prepare the whipped cream:
- Add the cream to a standup mixer fitted with the balloon whisk attachment. If it’s an especially hot day, I find placing the metal mixing bowl in the fridge for about 10 minutes helps the cream to whip up faster.
- Start with the speed on low, then gradually increase to high speed, and whip until medium-stiff peaks form. Add the sugar, and continue whipping until combined.
Assemble the roasted strawberry shortcakes:
- Slice the shortcakes in half horizontally. Top the bottoms with a generous dollop of whipped cream and a spoonful or two of the roasted strawberries. Place the top halves on top, and enjoy!
To make ahead of time: The shortcakes are best the day of, but can be baked in the morning for an after-dinner dessert. The roasted strawberries and the whipped cream can both be made a day in advance. Simply keep refrigerated in air-tight containers until ready to serve.