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    Home > Blog > Seasonal > Roasted Strawberry Shortcake Shakes

    Roasted Strawberry Shortcake Shakes

    by Jenny Park · Published: Feb 13, 2012 · Modified: Aug 5, 2020

    Jump to Recipe

    A recipe for a Roasted Strawberry Shortcake Shake A sheet pan covered in roasted strawberry halves. Hey! Did everyone have a good weekend? Even though I was super busy I actually had a pretty nice little weekend. One of my favorite parts was brunching with the boyfriend at Gum Tree; a great Aussie inspired cafe in the South Bay. We sat outside because the weather was great, the food was great, and the people watched was great. I LOVE people watching. It’s such a great way to relax and sort of get lost in thought. Sometimes we’ll make up random and funny stories about the people passing by, just to entertain ourselves. Nerdy, yes. Entertaining, absolutely.

    Anyway, Tuesday is Valentine’s Day and this is the perfect shake to make a loved one or even just for yourself as a decadent sweet treat. Not only is this milkshake awesome because it’s pretty and pink, but also because it has actual poundcake in it. Oh, and the roasted strawberries…totally awesome and delicious. Roasting them adds depth to this fun dessert. So regardless of what you do this Valentine’s Day, make sure to include this tasty  and super simple shake into a part of your day! Seriously. Enjoy, all! xx Jenny

    Here are some more yummy strawberry recipes: 

    Strawberry shortcakes with cornmeal drop biscuits assembled on parchment paper.
    Strawberry Shortcakes
    Strawberry Tart with pistachios on a parchment sheet.
    Strawberry and Pistachio Tart
    A sliced strawberry tiramisu with a piece on a small plate.
    Strawberry Tiramisu
    Roasted Strawberry Shortcake Shake topped with crumbled pound cake.

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    A recipe for a Roasted Strawberry Shortcake Shake

    Roasted Strawberry Shortcake Shakes

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    RECIPE BY Teri & Jenny
    Prep Time: 10 minutes mins
    Cook Time: 25 minutes mins
    Cool Time: 20 minutes mins
    Servings: 2

      INGREDIENTS  

    roasted strawberries

    • 1 ½ pounds strawberries, cleaned, stemmed and hulled
    • 2 teaspoons white balsamic vinegar
    • 1 teaspoon sugar
    • 1 tablespoon extra virgin olive oil
    • 1 ½ to 2 cups store bought pound cake, cubed
    • 1 ½ cups vanilla ice cream, slightly melted
    • 1 cup milk

    toppings

    • sweetened whipped cream
    • pound cake crumbles

      INSTRUCTIONS  

    • Preheat oven to 375°F.
    • Place strawberries, vinegar and sugar in large bowl and toss together.
    • Spread onto a baking sheet lined with parchment, in a single layer, and drizzle with oil.
    • Roast strawberries for about 20 to 25 minutes, until slightly shriveled and beginning to juice (you’re lightly roasting the strawberries).
    • Allow strawberries to cool, about 20 minutes.
    • Pour strawberries, pound cake, ice cream, and milk into a blender, cover and blend until smooth.
    • Pour into two glasses and top with a dollop of whipped cream and a sprinkle of pound cake crumbs. Serve immediately. 
    Calories: 770kcal Carbohydrates: 143g Protein: 16g Fat: 17g Saturated Fat: 5g Cholesterol: 193mg Sodium: 1008mg Potassium: 857mg Fiber: 8g Sugar: 91g Vitamin A: 512IU Vitamin C: 200mg Calcium: 317mg Iron: 6mg

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    February 13, 2012 / 31 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    February 13, 2012 / 31 Comments

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    1. marla

      February 27, 2012 at 6:18 am

      In love with this recipe _ linking back to it today :)

      Reply
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