Roasted Strawberry Shortcake Shakes
Servings: 2
Calories: 770kcal
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.
Nutrition
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