Sheet Pan Roasted Strawberry Shortcake

My take on the classic dessert is easier and more flavorful!

Strawberry shortcake is one of my favorite springtime desserts. It’s already a fairly easy bake: just mix up a quick, buttery biscuit and stuff it with whipped cream and strawberries.

But I was thinking about how I could make it even better—the result was an even easier process and more flavorful dessert with this slab version topped with roasted strawberries! Assemble it all at once and slice it like a sheet cake to serve.

The shortcake dough is mixed and then pressed into a baking sheet. There is no folding, stacking, or cutting needed. And the result is a golden, crispy-edged slab of fluffy biscuit.

For the strawberries, you typically macerate them with sugar to make them syrupy. One of my favorite ways to enhance the berry’s flavor is to roast them, which yields a super-concentrated flavor and plenty of natural strawberry syrup to serve over each slice.

This is the perfect dessert to welcome in Spring. Plus, if you're hosting or baking for an Easter brunch, this is sure to be a crowd-pleaser! (Just make each element and assemble right before serving.)