Roasted strawberries? Never heard of it. Whipped cream biscuits? I love whipped cream, I love biscuits. Whipped cream topping that includes sour cream? I couldn't resist.
Roasting the strawberries makes them sweeter and deepens their ruby red color. The whipped cream in the biscuits adds a velvety sweetness. The sour cream in the whipped topping adds a delicate tang and body. This is now my designated shortcake recipe. So good!
This gem is in my 2007 Fine Cooking Annual cookbook.
Roasted Strawberry Shortcake with Whipped Cream Biscuits
1 3/4 cups all-purpose flour
1/2 cup plus 3 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups chilled heavy (whipping) cream, divided, plus more for brushing
2 teaspoons vanilla extract
1 quart ripe strawberries, cleaned, hulled
1/2 cup sour cream
2 tablespoons confectioners' sugar
These biscuits work up pretty quickly. They're best fresh out of the oven, but I ate them a couple of days afterwards, and they still tasted wonderful, though the texture was not optimal.
About an hour before you want these beauties, preheat your oven to 425F. Grease a large baking sheet (I used parchment paper; it's so much neater), set aside.
In a large bowl, add the flour, 3 tablespoons of sugar, baking powder, and salt.
In a separate bowl, beat 1 cup of the cream until the cream can hold soft peaks. Keep a careful eye here, you don't want butter. Lift the beaters, the top of the peaks will fold gently fold over. Add the vanilla and beat until just combined.
Make a well in the center of your flour mixture. Add the whipped cream, and using a fork, stir until the mixture begins to hold together. (This is the secret of successful biscuits; try not to overwork the dough!) Turn the dough out onto a lightly floured surface and knead a half dozen times or so. Pat the dough until it's about 1/2 inch thick. Using a three-inch cookie cookie cutter, cut out a total of six biscuits. Gather the scraps as necessary and reshape. You could also just pat the dough into a nice rectangle and cut with a sharp knife.
Use a bit of cream to brush the tops of the biscuits. Sprinkle with a little sugar. Place the biscuits on the baking sheet and then bake until golden brown about 12 to 15 minutes. Transfer biscuits to a cooling rack.
Increase the oven temperature to 450F. In a medium bowl add the strawberries with the remaining 1/2 cup of sugar. Toss to coat strawberries with the sugar. Place strawberries and the sugar into a square or oblong casserole dish or baking sheet. Place into the oven, stirring every five minutes or so, for about fifteen minutes. Berries will be soft, sweet, and fragrant.
In a small mixing bowl, add the remaining 1/2 cup whipping cream, sour cream, and confectioners' sugar. Beat until soft peaks are formed.
To serve, split each biscuit horizontally (using a fork as if splitting English muffins), and laying the bottom half on a serving plate. Spoon on some strawberries and luscious roasted strawberry syrup, a generous dollop of cream, crown with the biscuit top. A little extra whipped cream and strawberry probably wouldn't be too overindulgent.