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A recipe for a Roasted Strawberry Shortcake Shake

Roasted Strawberry Shortcake Shakes

Teri & Jenny
0 from 0 votes
Prep Time 10 mins
Cook Time 25 mins
Cool Time 20 mins
Servings 2
Calories 770 kcal


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


  • sweetened whipped cream
  • pound cake crumbles


  • 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: 770kcalCarbohydrates: 143gProtein: 16gFat: 17gSaturated Fat: 5gCholesterol: 193mgSodium: 1008mgPotassium: 857mgFiber: 8gSugar: 91gVitamin A: 512IUVitamin C: 200mgCalcium: 317mgIron: 6mg
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