Buttermilk Shortcakes with Roasted Strawberries

Dessert worth celebrating

With Mother’s Day nearly upon us, I thought I’d share one of my favorite desserts from To the Last Bite: Buttermilk Shortcakes with Roasted Strawberries and Cream. If you haven’t ordered the book yet, you can get it here. Whether you’re celebrating your mother, mother figure, caregiver, or chosen family, this dessert is a real crowd-pleaser. 

Somewhere between a biscuit and shortcake, the biscuits (that’s what I’m calling them) are impossibly tender with a crackly, sugared top. Layered with swoops of whipped cream and roasted strawberries, this dessert brings me back to the strawberry shortcake birthday cakes of my youth, but better. You can break the recipe down to do over the course of two days to make it a lighter lift, or simply make just the strawberries and serve them over ice cream, with granola, or on yogurt, which still feels festive. 

Photo by Nicole Franzen

Food Styling by Rebekah Peppler

A few things to consider:

• Roasting concentrates the flavor of the strawberries, which is perfect for not-quite-ripe or just-passed-peak strawberries. You could of course leave them raw, or macerate them at room temperature with a little sugar. 

• To make the biscuits savory, just skip the sugar on top. 

• Biscuits can be made ahead and stored at room temperature wrapped in plastic wrap for up to two days.

Photo by Nicole Franzen

Food Styling by Rebekah Peppler

Serves 6