Strawberry Shortcake

Roasted Strawberry Shortcakes recipe by the wood and spoon blog by kate wood. These are simple drop biscuit style shortcakes made with butter and cream. The strawberries are roasted and made into a delicious filling and topping. The whole thing can be topped with a honey whipped cream that is sweet and fluffy, the perfect accent to the shortcakes and berries. Find this simple summer recipe on

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This strawberry shortcake recipe features roasted strawberries and really, realllly good honey whipped cream.


For the shortcakes

  • 2 cups flour
  • 11/2 tablespoons baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons sugar
  • 1 stick unsalted butter, cold
  • 1 cup whipping cream

For the roasted strawberries

  • 2 pounds of strawberries, stemmed, hulled- cut large berries in half and leave petite ones whole
  • 1/2 cup sugar
  • 1/4 teaspoon salt

For the honey whipped cream

  • 3 ounces cream cheese, room temperature
  • 2 tablespoons honey
  • 2 tablespoons sugar
  • 11/2 cup heavy whipping cream


To prepare the shortcakes

  1. Preheat the oven to 425 degrees.
  2. Whisk together the dry ingredients in a medium sized bowl.
  3. Using a pastry cutter or the back of a fork, cut in the butter until well combined and with pea-sized clumps uniformly throughout.
  4. Add the cream, stirring until a soft, shaggy dough is formed.
  5. For rustic shortcakes, use an ice cream scoop or a spoon to portion out 1/4 cup mounds of dough and flatten them slightly with the palm of your hand. For more biscuit-like shortcakes, gently pat dough out on to lightly floured surface until 3/4″ thick. Using a 3″ biscuit cutter, cut out rounds of dough. Lightly brush the remaining cream over the mounts of dough. Sprinkle a little extra sugar on top, if desired.
  6. Bake for about 15 minutes or until shortcakes are golden and cooked throughout. Allow to cool on a cooling rack.

To prepare the strawberries

  1. Preheat the oven to 450 degrees.
  2. Toss together the strawberries, sugar, and salt on a baking sheet. Roast in the oven for 10 minutes or until juices are released and strawberries are fragrant. Add two tablespoons of water to the berries and juices and stir with a spatula. Allow to cool slightly.

For the honey whipped cream

  1. In a large bowl, beat the cream cheese until most clumps are smoothed out, about one minute. Add the honey and sugar and beat to combine, about one minute.
  2. Add about 1/4 of the cream and beat just slightly until the cream cheese mixture is thinned out, about 30 seconds. Add the remaining cream and beat until cream is whipped to stiff peaks. Avoid over-beating.

To assemble the shortcakes

  1. Set aside about 1/2 of the strawberries, leaving the juices behind with the other half. Using a potato masher, mash the half of strawberries with the juices remaining until all large bits of strawberry is smooshed. Fold in the other half of intact strawberries.
  2. Slice each shortcake in half, removing the tops. Spoon a generous dollop of whipped cream on top of the bottom.
  3. Spoon a generous helping of strawberries over the cream, saving enough liquid and intact strawberries for the rest of the shortcakes.
  4. Replace the top of the shortcake and enjoy immediately!