Slow Roasted Strawberry Shortcake

 

Slow Roasted Strawberry Shortcake

The amazing flavors from these slow roasted strawberries, a little mashed fresh strawberry, a dollop of whipped cream, all over my (soon to be world famous) gluten free almond drop scone!!! Let's just say you're lucky there's a picture of it!
Keyword roasted strawberry shortcake
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Author Ian Wickman

Ingredients

Roasted Strawberries

  • 1 pint strawberries
  • 1 tbsp sugar
  • 1 tsp cinnamon

Whipped Cream

  • 1 cup heavy whipping cream
  • 1/2 tsp vanilla extract
  • 2 tbsp sugar (optional, confectioners sugar works best but any sweetener can work)

Finish

Instructions

Roasted Strawberries

  • Preheat oven to 300 degrees.
  • Top and slice 3/4's of your strawberries thin and place in a single layer on a baking tray lined with a silicone mat.
  • Sprinkle with a little sugar and cinnamon and roast for about 25 minutes.

Whipped Cream

  • Take your whipping cream and whip to soft peaks. Add your vanilla extract and sugar (up to you on how much or leaving it out) and finish whipping to stiff peaks.

Finish

  • Now, in a bowl, take the rest of the strawberries and mash with a fork, add half the roasted strawberries and the honey and mix together.
  • Slice the scones in half like a bun and open up. Put a dollop of whipped cream on. Top with a spoon full of the fresh/roasted strawberry mash, and finally, finish with a few slices of the roasted strawberries. Enjoy!

Notes

You could make this slow roasted strawberry shortcake with something other than these gluten free almond scones but I'd advise at least trying them... it turns out this recipe I made just as a vehicle for these berries is pretty darn delicious by itself so I broke it out.

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