roasted strawberries

Roasted Strawberry and Buttermilk Popsicles

Roasted Strawberry and Buttermilk Popsicles Recipe by The Wood and Spoon Blog. A simple, summer, frozen dessert made of sweet and rich roasted strawberries and tangy buttermilk cream. These fruit popsicles are simple, make ahead, and a great dessert for outdoor parties and events. Learn about making popsicles without a popsicle mold too!

We’re going to talk popsicles soon- roasted strawberry and buttermilk popsicles to be precise. After all, you guys come here for the recipes, right? But first, let’s talk about moms and what happens when they go wild, ok?

Girls’ Night Out

A few weeks ago, I traveled with some girlfriends to Montgomery for a ladies’ night out. No boys allowed. If you’ve never been apart of a mom’s night out, I’ll fill you in on the dirty deets- we get wild. Not wet t-shirt contest wild or keg stand wild. But take 10 women who have had it up to their eyeballs with dirty diapers and hectic work schedules, give them a babysitter and a designated driver, and just wait… stuff is about to get real.

Of course it doesn’t always start that way. Our evenings usually begin with pleasantries like “Who is keeping your kiddos tonight? Did you ever find anyone to hem that dress?” But slowly, after everyone catches their breath from their busy days, people begin to unwind. Looking around, you can almost see everyone begin to relax, shedding the mom vibes and slipping into a more personal, carefree version of themselves.

Roasted Strawberry and Buttermilk Popsicles Recipe by The Wood and Spoon Blog. A simple, summer, frozen dessert made of sweet and rich roasted strawberries and tangy buttermilk cream. These fruit popsicles are simple, make ahead, and a great dessert for outdoor parties and events. Learn about making popsicles without a popsicle mold too!

Fun Moms

Given enough time (and wine), Moms can and will get rowdy. At one point, I felt like I was in one of those snippets from a movie about bad moms. One girl tells a funny story, and the table erupts with laughter. Someone cracks a dirty joke, and another suggests tequila shots. More cocktails, another spoonful of dessert, more rounds of laughter. Everyone is leaned forward with enlivened eyes, engaged and eagerly anticipating the conversation.

Our table got loud, and I have no doubt that in that moment, everyone in the restaurant was thinking, “these ladies need to get it together.”  But do you know what? I don’t care. We might hold it together for our kids and stay super responsible at work, but Moms still reserve the right to let their hair town. The girls were out on the town and it. was. awesome.

Roasted Strawberry and Buttermilk Popsicles Recipe by The Wood and Spoon Blog. A simple, summer, frozen dessert made of sweet and rich roasted strawberries and tangy buttermilk cream. These fruit popsicles are simple, make ahead, and a great dessert for outdoor parties and events. Learn about making popsicles without a popsicle mold too!

Letting Loose

Since that dinner, I’ve had a number of other let loose moments. I traveled to Las Vegas with college girlfriends for the Backstreet Boys concert and 72 hours of poolside cocktails. I danced to EDM (Electronic Dance Music, for those of you who, like me, are entirely dated when it comes to music) and wore my very first (and probably last) crop top. And I spent precisely 10 minutes watching a round of Blackjack and almost even got up the nerve to try my hand at it. (Sidenote: I saved my 20 dollars and bought rosé instead. #winning.)

To be frank, sometimes my life and the responsibility of parenthood makes me feel old. I look in the mirror, and the woman staring back at me has forehead wrinkles and an alarming number of gray hairs. She’s got a crusted smear of baby food on the shoulder of her t-shirt and there’s smudges from yesterday’s mascara under her eyes. She’s not glamorous, but dangit, she desperately craves a little bit of it every once in a while.

Roasted Strawberry and Buttermilk Popsicles Recipe by The Wood and Spoon Blog. A simple, summer, frozen dessert made of sweet and rich roasted strawberries and tangy buttermilk cream. These fruit popsicles are simple, make ahead, and a great dessert for outdoor parties and events. Learn about making popsicles without a popsicle mold too!

So if you go out for dinner one night and there’s a table of rowdy moms next to you, let them have their fun. Try to overlook the shrieking laughter. Pretend you don’t hear those out-of-turn references to the male anatomy. Don’t shoot them dirty glances if they linger a little too long at their table. Chances are, the ladies at that table need a few minutes to refuel. They need to feel young and fancy and carefree for just one meal. Let them have that.

Roasted Strawberry and Buttermilk Popsicles

These roasted strawberry and buttermilk popsicles don’t feel like mom food. Typically, popsicles are drippy treats reserved just for kids. But these roasted strawberry and buttermilk popsicles are not your average $1.50 ice cream truck goodies. These little frozen dreams are entirely grown up and sophisticated in flavor- a delicious and cheeky dessert perfectly suited for wild and crazy mamas.

Roasted Strawberry and Buttermilk Popsicles Recipe by The Wood and Spoon Blog. A simple, summer, frozen dessert made of sweet and rich roasted strawberries and tangy buttermilk cream. These fruit popsicles are simple, make ahead, and a great dessert for outdoor parties and events. Learn about making popsicles without a popsicle mold too!

Making the Popsicles

Making these roasted strawberry and buttermilk popsicles is incredibly simple. We start by roasting a pound of fresh strawberries. A little sugar, vanilla, and a sprinkle of salt is all it takes to make the berries burst with rich flavors and juices. Once the berries are toasty, we mash them to a thick puree and allow it to cool while we make the creamy portion of the popsicles. Buttermilk is the star here, providing a creamy tang to offset the syrupy berries. We also add milk and simple syrup, which amps up the sweetness and helps to keep the popsicles from becoming too icy. Both the cream and the fruit mixture gets poured into popsicle molds before they head to the freezer to firm up. (Sidenote: I use this popsicle mold, in case you’re wondering.)

Roasted Strawberry and Buttermilk Popsicles Recipe by The Wood and Spoon Blog. A simple, summer, frozen dessert made of sweet and rich roasted strawberries and tangy buttermilk cream. These fruit popsicles are simple, make ahead, and a great dessert for outdoor parties and events. Learn about making popsicles without a popsicle mold too!

Once frozen, these roasted strawberry and buttermilk popsicles are the perfect balance of sweet, tart, creamy, and tang. This is a simple, fuss-free dessert that will help to make those warm summer nights just a little bit cooler. And if you don’t have a popsicle mold, you can invest in this one that I recommend, or simply pour your mixture into a mold of another sort! Try freezing your popsicles in individual plastic cups or ice cube trays, or check out this article from Kitchn four some great ideas on how to make homemade popsicles without a mold. Do whatever you need to do to get some popsicles in your freezer ASAP, because you need these roasted strawberry and buttermilk popsicles in your life.

The Moral of the Story

Popsicles are good, but roasted strawberry and buttermilk popsicles are better. Moms are great, but a mom with a healthy balance of fun in their life is even better. Make this recipe for the moms in your life (or yourself!) and just try to tell me you don’t agree. I’m sharing today’s recipe with a ton of other bloggers who will be heating things up with frozen treats this week to celebrate #popsicleweek . Many thanks to Billy of  Wit & Vinegar for hosting this sweetness. Check out all of the other bloggers involved here!

If you like roasted strawberry and buttermilk popsicles, you should make:

Roasted Strawberry Shortcake

Strawberry Pretzel Tart

No-Churn Cherry Chip Ice Cream

Vegan Coconut Lime Cream Pie

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Roasted Strawberry and Buttermilk Popsicles

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These roasted strawberry and buttermilk popsicles are creamy and tangy, fruit-filled frozen treats that are simple to make and everyone will enjoy!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: 10
  • Category: Frozen Dessert

Ingredients

  • 1 pound strawberries, stemmed and halved
  • 3 tablespoons brown sugar
  • 2 teaspoons vanilla bean paste (or vanilla extract), divided
  • Pinch of salt
  • 1 cup (240 mL) full-fat buttermilk
  • ½ cup (120 mL) heavy whipping cream
  • ¾ cup (180 mL) simple syrup (see notes)

Instructions

  1. Preheat the oven to 400 degrees. Toss the strawberries, brown sugar, 1 teaspoon of vanilla bean paste and pinch of salt on a sheet pan. Roast in the oven, tossing occasionally, for 15 minutes. The juices should release. Scrape the contents of the pan into a blender or food processor and allow to cool briefly. Cover the hot mixture with a lid and carefully pulse the until all of the large strawberry pieces have been broken down and the mixture is now a thick, chunky puree. Set aside.
  2. In a large bowl, combine the buttermilk, heavy cream, simple syrup, and remaining vanilla bean paste. Whisk until combined. Transfer the mixture to a liquid measuring cup or something you can easily pour with. Pour the buttermilk mixture into your prepared popsicle molds, filling the mold until they are about 2/3 of the way full. Top the buttermilk mixture with a bit of the strawberry mixture, being sure to not overfill. Insert your popsicle sticks and freeze according to the popsicle mold instructions for at least 7 hours or until frozen solid. Enjoy frozen!

Notes

  • You can purchase simple syrup at the store, but I make my own. Combine equal parts water and sugar in a saucepan on the stove over medium heat. Stir occasionally, cooking until the sugar has dissolved. Allow to cool in a heat safe container. I usually cook 1 cup of water and 1 cup of sugar and store in a mason jar in my fridge.
  • If your popsicle mold is larger or smaller than mine, this recipe will yield different amounts. The recipe as written will make 10-2.5 ounces popsicles. When pouring your molds, be sure to make your popsicles about 2/3 buttermilk mixture and 1/3 strawberries. You can also swirl the two together if you’d like.

Nutrition

  • Serving Size: 2.5 ounce popsicle

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Strawberry Shortcake

roasted strawberry shortcake with honey whipped cream 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 thewoodandspoon.com

If I ended up on death row and tonight’s dinner was destined to be my last meal, I would you ask you for an over-sized portion of my mom’s baked spaghetti. It’s nothing fancy, really- diced onion, ground beef, and canned tomato sauce, baked together with cooked spaghetti noodles under a blanket of shredded mozzarella and parmesan- but to me, no baked spaghetti could ever taste as good to me as hers. Other contenders for my last meal just may include something similar to today’s recipe: strawberry shortcake .

roasted strawberries

Food Memories

One of the first foods I can remember learning to make is biscuits. Growing up, my Mimi would prepare her famous chicken and dumplings. I would watch her cut the fat into the the flour, rolling out the dough to cut our rounds. Mimi’s take on chicken and dumplings included baking the biscuits in the oven and smothering them with the chicken and thickened sauce. If we were lucky, she would prepare extra biscuits and these would become the foundation pieces for a dessert of strawberry shortcake. We would macerate berries in sugar and make a generous bowl of whipped cream to dollop over the sweet berries and warm biscuits. The words “strawberry shortcake” will always be synonymous with Mimi and I wouldn’t have it any other way.

And isn’t that the one of the coolest things about food? Food can take you somewhere- to a place, to a time, to a feeling. Just the smell of certain foods make me feel like I’m a kid again, or on a first date, or fanning the kitchen after scorching something on the bottom of the oven. Foods jar memories, emotions, and a range of other things because those moments become apart of us. Baked spaghetti and strawberry shortcake, to me, is more than just a meal- it’s a memory of home.

I want to create moments like that with my kids. I want them to grow up and say their version of some food was better because it was apart of their memories… because eating that food was like sharing a meal with their mom again.

Strawberry Shortcake

Okay, I swear I’m not crying over here. (Read: I am.) We should move on. Let’s get to the good stuff. The nitty gritty. Let’s talk strawberry shortcake.

roasted strawberry shortcake with honey whipped cream I started with my Mimi’s biscuit recipe and modified it to make a sweeter, more scone-like shortcake. The end result features roasted strawberries and realllly good honey whipped cream. Roasting the strawberries intensifies their strawberry-ness, making an otherwise ordinary dessert something to talk about. And the honey whipped cream? Well, let’s just say I’m putting this bad boy on everything now.

roasted strawberry shortcake with honey whipped cream

If I were you, I’d double the batch of shortcakes and plan on eating those little nuggets for breakfast all week long. Monday could be butter and honey, Tuesday could be fresh preserves and left over honey whipped cream, Wednesday could be hazelnut spread and marshmallow fluff… the possibilities are endless. The bottom line is that with summer just around the corner and fresh berries on the verge of taking over your grocery store, you NEED a strawberry shortcake recipe that is for the books. Done and done.

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Strawberry Shortcake

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

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 1 hour 30 minutes
  • Yield: 10

Ingredients

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

Instructions

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!

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