Roasted Strawberry Shortcake
"Rich, Juicy, Strawberries Flavour This Moreish Shortcake "
Prep Time: 45minutes Cooking Time: 45 - 45 minutes Degree of Difficulty: Medium Difficulty No Servings: 16
Roasted Strawberry Shortcake will have people begging for more! You can double the mixture if you are having a crowd as this will disappear quickly once people have tried it. Roasted strawberries may sound a little strange for some people but roasting fruits brings out the flavour and gives it a slightly caramel flavour which is really delicious.
The roasting of the strawberries also creates a small amount of thick sauce which if there is enough, can be served over the shortcake.
Start the strawberries roasting while you prepare the shortcake dough. Be sure to remember to turn the oven DOWN while you are putting the dough and strawberry mixtures together. If your oven is too hot you could burn the shortcake.
While this is extra good with a big dollop of Greek yoghurt or whipped cream it is also very nice by itself. This is a great recipe for using up an abundance of strawberries if you are lucky enough to have them. It is well worth the extra step of roasting the fruit! Enjoy!
The roasting of the strawberries also creates a small amount of thick sauce which if there is enough, can be served over the shortcake.
Start the strawberries roasting while you prepare the shortcake dough. Be sure to remember to turn the oven DOWN while you are putting the dough and strawberry mixtures together. If your oven is too hot you could burn the shortcake.
While this is extra good with a big dollop of Greek yoghurt or whipped cream it is also very nice by itself. This is a great recipe for using up an abundance of strawberries if you are lucky enough to have them. It is well worth the extra step of roasting the fruit! Enjoy!
Ingredients
2 punnets strawberries ( approximately 4 cups chopped)
¼ cup of sugar 2 tablespoons balsamic vinegar 1 teaspoon vanilla essence Shortcake Ingredients 185 grams of butter ¾ cup of sugar 1 egg, lightly beaten 2 cups plain white flour, sifted 1 teaspoon baking powder, sifted Method
1) Preheat the oven to 180oC (350oF)
2) Cut the strawberries into ½’s or ¼’s if large 3) Coat the strawberries with the sugar 4) Mix the balsamic vinegar and vanilla essence together and gently mix through coating the strawberries 5) Line a baking pan with a double layer of baking paper 6) Spread the strawberries evenly and roast in oven for 20 – 25 minutes.Until the strawberries are soft but not too mushy.If there is enough, reserve any syrup 7) Remove from oven and cool Shortcake 1) Lower oven temperature to 170oC (325oF) 2) Cream the butter and sugar together until light and fluffy 3) Add the egg and mix until creamy 4) Mix in the flour and baking powder to make a light dough 5) Line a 20cm (8 inch) Square Cake Pan with baking paper 6) Divide the dough mixture in half and spread evenly over the base. Use a little more dough if required. I cover a small area gradually covering the base so as not to overhandle the dough 7) Drain the cooled strawberries and spread evenly over the dough 8) Lightly spread the remaining dough over the strawberries. Again I flatten small amounts and cover a small area at a time. It does not need to create a total cover. The mixture will spread and fill most of the gaps. 9) Bake for 40-45 minutes at 170oC (325oF) 10) Remove from oven when cooked and cool in the cake pan. Serve with a good dollop of Greek Yoghurt or Cream |
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