Roasted Strawberry Shortcake with Cornmeal Biscuits and Vanilla Whipped Cream

Why You’ll Love This Recipe

• Golden, lightly crisp cornmeal biscuits with a tender, buttery crumb.
• Two berry textures: jammy roasted strawberries plus juicy, fresh macerated berries.
• Lavish vanilla-bean whipped cream with visible specks and just-sweet-enough flavor.
• Balanced sweetness, bright citrus, and a showstopping presentation that’s easy for home cooks.

Grocery List

• Produce: 2 lb 12 oz strawberries, 8 oz raspberries (or blueberries), 1 lemon, fresh mint (optional)
• Dairy: Unsalted butter, buttermilk, heavy cream, sour cream or mascarpone (optional)
• Pantry: All-purpose flour, fine yellow cornmeal, granulated sugar, powdered sugar, turbinado (demerara) sugar, baking powder, baking soda, vanilla bean or vanilla bean paste/extract, fine sea salt

Full Ingredients

Roasted Strawberries

• 1 lb (450 g) ripe strawberries, hulled and halved
• 3 tbsp (36 g) granulated sugar
• 1 tsp finely grated lemon zest
• 1 tsp fresh lemon juice
• 1/2 tsp vanilla extract
• Pinch fine sea salt

Macerated Berries

• 12 oz (340 g) strawberries, hulled and sliced
• 8 oz (225 g) raspberries (or blueberries), optional but recommended
• 2 tbsp (25 g) granulated sugar
• 1 tsp fresh lemon juice
• Pinch fine sea salt

Golden Cornmeal Biscuits

• 2 cups (240 g) all-purpose flour
• 1/2 cup (80 g) fine yellow cornmeal
• 3 tbsp (38 g) granulated sugar
• 1 tbsp (12 g) baking powder
• 1/2 tsp (2 g) baking soda
• 3/4 tsp (4 g) fine sea salt
• 8 tbsp (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 1 1/4 cups (295 ml) cold buttermilk
• 2 tbsp (30 ml) heavy cream, for brushing
• 1 tbsp turbinado (demerara) sugar, for sprinkling

Vanilla-Bean Whipped Cream

• 1 1/2 cups (360 ml) cold heavy cream
• Seeds from 1 vanilla bean (or 2 tsp vanilla bean paste)
• 3 tbsp (24 g) powdered sugar
• Pinch fine sea salt
• Optional: 2 tbsp (30 g) sour cream or mascarpone for extra body

To Serve

• Small mint leaves (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prep pans

Arrange a rack in the center of the oven and heat to 400°F (200°C). Line a rimmed baking sheet with parchment for the roasted strawberries. Line a second baking sheet with parchment for the biscuits (you’ll use it later). Have a 2 1/2-inch round cutter ready (or a sharp knife for squares).

Step 2: Roast the strawberries until jammy

On the lined sheet, toss 1 lb halved strawberries with 3 tbsp sugar, lemon zest, lemon juice, vanilla, and a pinch of salt. Spread into a single layer. Roast for 18–22 minutes, stirring once halfway, until the berries look glossy and their juices are bubbling and slightly thickened at the edges. Cool on the sheet for 10 minutes, then scrape berries and syrup into a bowl. The syrup will thicken further as it cools.

Step 3: Macerate the fresh berries

In a medium bowl, combine 12 oz sliced strawberries, 8 oz raspberries (if using), 2 tbsp sugar, 1 tsp lemon juice, and a pinch of salt. Toss gently and let sit at room temperature for 15–30 minutes, stirring once, until a glossy syrup forms.

Step 4: Make the cornmeal biscuit dough

Increase the oven to 425°F (220°C). In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. Add the cold butter and cut it in with a pastry blender or your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces remaining. Pour in the cold buttermilk and stir with a spatula just until no dry pockets remain and a shaggy dough forms.

Step 5: Shape and bake the biscuits

Turn the dough onto a lightly floured surface. Pat into a 1-inch-thick rectangle. Fold the dough in thirds like a letter, rotate 90 degrees, then pat back to 1 inch thick; this quick lamination gives lift. Cut 8 rounds with a 2 1/2-inch cutter, pressing straight down (do not twist), and place on the second lined sheet, spacing slightly apart. Gather scraps, gently press, and cut again as needed. Freeze the tray for 10 minutes. Brush tops with heavy cream and sprinkle with turbinado sugar. Bake 14–17 minutes, rotating once, until deeply golden with sugared tops. Cool on the pan for 10 minutes.

Step 6: Whip the vanilla-bean cream

In a chilled bowl, combine heavy cream, vanilla bean seeds (or paste), powdered sugar, and a small pinch of salt. Whip with a whisk or hand mixer to soft peaks that just hold their shape. For extra stability and a slight tang, fold in the sour cream or mascarpone.

Step 7: Assemble the shortcakes

If the roasted strawberry syrup has thickened a lot, warm it briefly in a small saucepan over low heat until pourable. Split warm biscuits with a serrated knife. Spoon on warm roasted strawberries and their syrup, add a spoonful of macerated berries, and crown with a generous dollop of vanilla-bean whipped cream so it spills over. Garnish with mint if you like. Serve immediately.

Pro Tips

• Keep everything cold for tall, flaky biscuits: cold butter, cold buttermilk, and a quick 10-minute freeze before baking.
• Roast berries on parchment so you can easily pour every drop of the jammy syrup into the bowl.
• Pat dough to a full 1-inch thickness and avoid twisting the cutter; both help maximize rise.
• Soft-peak cream looks luxurious and flows naturally over the berries; stop whipping before it gets grainy.
• Serve roasted berries slightly warm for the most intoxicating aroma and a beautiful contrast with cool cream.

Variations

• Balsamic and black pepper strawberries: Replace lemon juice in the roasted strawberries with 1 tsp balsamic vinegar and add a pinch of freshly ground black pepper.
• Lemon-cornmeal biscuits: Add 1 tsp finely grated lemon zest to the biscuit dry ingredients; swap 1 tbsp granulated sugar for 1 tbsp honey.
• Mascarpone cream: Fold 1/3 cup (75 g) mascarpone into the whipped cream for a richer, slightly tangy topping.

Storage & Make-Ahead

Biscuits are best the day they’re baked but keep at room temperature in an airtight container for up to 2 days. Rewarm at 350°F (175°C) for 6–8 minutes to refresh. Unbaked cut biscuits can be frozen on a sheet until solid, then stored in a zip-top bag for up to 2 months; bake from frozen at 425°F (220°C) for 17–20 minutes. Roasted strawberries (with syrup) keep in the refrigerator for up to 5 days or freeze for up to 2 months; thaw overnight and warm gently. Macerated berries are best within a few hours; refrigerate up to 24 hours. Whipped cream is best fresh; for make-ahead, whip to very soft peaks and refrigerate up to 24 hours, then briefly re-whisk before serving (adding the optional sour cream or mascarpone helps it hold).

Nutrition (per serving)

Approximate values for 1 shortcake with toppings: 510 calories; 28 g fat (17 g saturated); 55 g carbohydrates; 23 g sugars; 3 g fiber; 6 g protein; 430 mg sodium.