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.
Equipment
- Mixing Bowls
- Baking Sheet
- Electric Mixer
- Pastry Cutter
- Cooling Rack
Ingredients
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.
Tried this recipe?Let us know how it was!