Roasted Strawberries

  • 1 lb strawberries, hulled and halved or quartered
  • 1 Tbsp pure honey

Cornmeal Biscuits

  • 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:

  1. 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.
  2. 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:

  1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. Turn the dough out onto a lightly floured surface, and knead a couple of times to fully combine the liquid and dry ingredients.
  5. 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.
  6. 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:

  1. 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.
  2. 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:

  1. 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.