Rustic and Elegant Strawberry Shortcake with Whipped Vanilla Cream and Roasted Berries

A Rustic Strawberry Shortcake Recipe with Soul

Let me take you back to a summer evening on the farm.

The sun was easing its way down behind the cornfield, and the kitchen windows were cracked open to let in the breeze. I could smell the strawberries roasting before I even walked through the door.

That scent—warm, sweet, with a whisper of lemon—told me something good was waiting.

This recipe is for folks who love from-scratch baking and know that food carries more than flavor—it holds memory, mood, and meaning.

These shortcakes are soft and flaky, made with our Organic All-Purpose Flour. The roasted strawberry compote adds a layer of depth you don’t find in your average summer dessert.

And the vanilla bean whipped cream? It’s like a silk ribbon tying the whole thing together.

Artisan bakers, this one’s for you.

It’s a rustic dessert that still feels refined—perfect for a picnic, a garden party, or a quiet moment by yourself. And the best part? It doesn’t require hours in the kitchen.

“A beautiful dessert doesn’t have to be perfect. It has to have heart.” — Aran Goyoaga

Let’s bake with heart.

Ingredients

Equipment

• Mixing bowls
• Baking sheet
• Electric mixer or whisk
• Pastry cutter or two forks
• Cooling rack
• Parchment paper

Dry Ingredients

• 2 cups Organic All-Purpose Flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp sea salt
• 2 tbsp granulated sugar

Wet Ingredients

• 1/2 cup cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• 1 tsp vanilla extract

Roasted Strawberry Compote

• 1 lb fresh strawberries, hulled and halved
• 2 tbsp honey (or maple syrup)
• 1 tsp lemon zest

Vanilla Bean Whipped Cream

• 1 cup cold heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla bean paste or vanilla extract

Step-by-Step Guide

Step 1: Make the Shortcake Dough

Preheat oven to 425°F (220°C).

In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Add cold butter and cut it in using a pastry cutter or forks until it resembles coarse crumbs. Stir in buttermilk and vanilla extract just until combined.

Step 2: Shape and Bake

Drop 6 mounds of dough onto a parchment-lined baking sheet. Bake 15–18 minutes until golden. Cool on a wire rack.

Step 3: Roast the Strawberries

Lower oven to 375°F (190°C). Spread strawberries on a baking sheet, drizzle with honey, sprinkle lemon zest, and roast 20 minutes. Let cool slightly.

Step 4: Whip the Cream

Beat cold cream, powdered sugar, and vanilla until soft peaks form.

Step 5: Assemble and Serve

Split each shortcake in half. Layer with roasted strawberries and whipped cream. Top with the other half, more cream, and syrup from the berries.

Serve immediately and enjoy!

Baking tips

• The dough should feel slightly tacky—like biscuit dough that holds its shape.
• Roast the berries until they release juices but still hold shape.
• Whip cream to soft peaks; don’t overbeat.

You can prep the compote and whipped cream a day ahead.

Easy Summer Dessert Recipes: FAQs

Why This Roasted Strawberry Shortcake Belongs in Your Summer Repertoire

Rustic in texture, elegant in flavor—this dessert isn’t just a treat, it’s a celebration of the season.

Our roasted strawberry shortcake combines organic ingredients with from-scratch technique, giving you something that feels both special and accessible. Whether for a quiet evening or garden party, it offers beauty and simplicity.

We’d be honored to see what you create!

Share your shortcake moments on Instagram with the tag #EarlyBirdFarm—and join a community that cherishes slow food, real ingredients, and the joy of baking from the heart.

Strawberry Shortcake with Roasted Strawberry Compote

This beginner-friendly Strawberry Shortcake uses Early Bird Farm’s Organic All-Purpose Flour for tender, flaky shortcakes. A unique roasted strawberry compote enhances the natural sweetness, while vanilla bean whipped cream adds an elegant finish. Perfect for novice bakers wanting a dessert that’s both easy and spectacular.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine Baking

Servings 6 shortcakes

Equipment

• Mixing Bowls
• Baking Sheet
• Electric Mixer
• Pastry Cutter
• Cooling Rack

Ingredients

  

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Dry Ingredients

• 2 cups Organic All-Purpose Flour Featured ingredient
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 tbsp granulated sugar

Wet Ingredients

• 1/2 cup cold unsalted butter cubed
• 3/4 cup buttermilk cold
• 1 tsp vanilla extract

Roasted Strawberry Compote

• 1 lb fresh strawberries halved
• 2 tbsp honey
• 1 tsp lemon zest

Vanilla Bean Whipped Cream

• 1 cup heavy cream cold
• 2 tbsp powdered sugar
• 1/2 tsp vanilla bean paste or vanilla extract

Instructions

 

• Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
• Add cold cubed butter and use a pastry cutter or two forks to cut it into the flour until pea-sized crumbs form.
• Stir in buttermilk and vanilla until just combined. Do not overmix.
• Drop 6 mounds of dough onto a parchment-lined baking sheet. Bake 15–18 minutes or until golden brown. Cool on a wire rack.
• While shortcakes bake, roast strawberries with honey and lemon zest on a sheet at 375°F (190°C) for 20 minutes. Let cool slightly.
• Beat cream, powdered sugar, and vanilla bean paste until soft peaks form.
• Split shortcakes in half. Spoon roasted strawberries and cream between and on top of each. Serve immediately.

Notes

For an herby twist, add a touch of basil or mint to the compote. Swap honey for maple syrup if preferred. Roast strawberries and whip cream up to 1 day in advance.

Keyword Beginner-friendly, Organic All-Purpose Flour, Strawberry Shortcake

Tried this recipe?Let us know how it was!