Strawberry Shortcakes Franco-American Style with Roasted Strawberries
At my house, we eagerly await the local strawberry season. How timely that our berries were ripe just in time to make Dorie Greenspan’s Strawberry Shortcakes, Franco-American Style. Roasted Strawberries were sandwiched between two ladyfinger cakes for one exquisite dessert.
Strawberry Shortcakes Franco-American Style
My blogger friends have been roasting strawberries for years. Putting them in ice cream, parfaits, cakes and more, the concentrated flavor was a new twist for so many spring desserts. Of course, I’m not ahead of the game as usual, but thank goodness for Dorie. Her latest strawberry shortcake recipe started with ladyfinger cakes instead of the classic biscuit bases, followed by whipped cream and those sweet, juicy roasted strawberries. The resulting Strawberry Shortcakes Franco-American Style were outstanding!
Ladyfinger Shortcakes and Roasted Strawberries
I typically make a biscuit-like shortcake, varying the recipe from time to time, adding a slosh of liqueur to the berries or cream, but generally an old-fashioned version. Dorie admits that her iteration has probably never been seen in Paris, but she gave it her twist it by using a French biscuit, biscuits à la cuillère, or ladyfingers.
Basically a sponge cake piped into rounds, the base and tops are soft cakes versus the crumbly type my family is accustomed to. I served mine with roasted strawberries, but a mixture with fresh would be lovely as well. My crew enjoyed these strawberry stacks but preferred a more traditional version. If you love ladyfingers, I think you’ll find this recipe a keeper. And when you tire of strawberries, these Blueberry Peach Shortcakes are terrific, too.
A lovely topping for ice cream or strawberry shortcakes.
- 1 pound, about 4 cups, strawberries, hulled and sliced in half (attempt to make them all similar in size by halving or quartering)
- 1 tablespoon sugar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon highest quality balsamic vinegar
- Mix together berries and sugar.
- Preheat oven to 375º. Line baking sheet with parchment.
- Stir berries then pour out onto prepared baking sheet. Bake for 30 minutes or till berries are soft. Remove berries and juices to a bowl. Stir in olive oil and balsamic. Let cool to room temperature before using.
Recipe very slightly adapted from Dorie Greenspan.
Amount Per Serving: Calories: 49Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 1mgCarbohydrates: 8gFiber: 2gSugar: 6gProtein: 1g
This recipe for these Strawberry Shortcakes, Franco American Style, can be viewed on Google Books. The recipe is also on page 338 of Baking Chez Moi. To see what the other bloggers thought of this recipe, check out the LYL page on Tuesdays with Dorie.
46 Comments on “Strawberry Shortcakes Franco-American Style with Roasted Strawberries”
Please send one this way….. pretty please these are simply beautiful 😀
Dear Lizzy, Such a nice and elegant dessert. Strawberry’s and basil are a great combo. xoxo Catherine
Looks like a good one. I will get back to desserts in the fall when Matt shows up often…until then I am on hold with the sweet stuff pretty much and enjoying all of yours on the blog!
That’s so interesting, Liz. Never thought of using oil and vinegar on anything but salad! But if you and Ms Dorie are touting the miraculous results, I’d better get on your gourmet bandwagon =) Thank you for the how-to.
Such pretty shortcakes, I love your twists on a classic!
This looks gorgeous, Liz! Strawberry shortcake is my favorite during this time of year! I love that you roasted the strawberries! So delicious!
My hubby would love these. I don’t like whipped cream (not even the best homemade kind).
They look so elegant and pretty.
I don’t think I have ever roasted a strawberry either. We like the intense flavor and would make these again.
These shortcakes look so fabulous!
Mmmm…it looks sooo good!
Beautiful job, Liz, they are very tempting. My little cakes didn’t rise too much, but tasty all the same.
Really beautiful presentation. And you achieved such great height on those cookies. I have to work on that.
You can never go wrong with strawberry shortcakes! Talk about delicious! Wow!
I must be behind the times as I’ve never roasted strawberries before. Your little shortcakes look gorgeous and this is the kind of dessert I really like. How lovely that it’s strawberry season! xx
Oh roasting the strawberries is a very new idea.. I haven’t seen this before. Your shortcakes look amazingly delish.
I have never tried roasting strawberries, sounds yummy. Your strawberry shortcake looks scrumptious. Love your pictures. Makes me wish I had some fresh strawberries.
Gorgeous, Liz! I really loved these! I roasted my strawberries today to use with the rest of the shells. Loved the flavor of the roasted berries! A keeper for sure! I thought this was a perfect summer dessert!
Sounds like a good twist for strawberry lovers, Liz! My mom had them about every meal it seemed like growing up, during the season, and they’re low on my list, but I make them for the family; they all love them. I bet they’d all love this! Have a good rest of the week!
I love your photos! So perfect and yummy-looking!