Roasted Strawberry Shortcakes

Servings: 6

Prep Time: 20 min

Cook Time: 40 min

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

Ingredients for the cake:

  • 1 cup whole wheat pastry flour
  • 1/3 cup almond flour
  • 3 ¼ teaspoons baking powder
  • 3/4 cup 4th & Heart Himalayan Pink Salt Ghee
  • 3/4 cup coconut sugar
  • 3 large eggs, room temperature
  • 3 tablespoons unsweetened oat milk (regular milk or other dairy alternative will work too)

Ingredients for the strawberry topping:

  • 2 pounds fresh strawberries, hulled and sliced in half, divided
  • 2 tablespoons 4th & Heart Vanilla Bean Ghee
  • 3 tablespoons honey
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper, more to taste
  • 1 tablespoon balsamic vinegar

Ingredients for the whipped yogurt:

  • 1 ½ cups plain Greek yogurt
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract or vanilla bean paste
  • kosher salt, to taste


For the cake:

  1. Preheat the oven to 350°F with 1 rack set in the middle. Lightly grease a jelly roll pan or ¼ sheet pan, line with parchment paper then grease it.
  2. In a medium bowl whisk together the flour, almond flour and baking powder until evenly combined.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if using a hand mixer), beat the ghee and coconut sugar until light and fluffy, about 3 minutes, taking care to scrape down the bottom and sides of the bowl with a silicone spatula as needed. Beat in the eggs one at a time, making sure they are fully incorporated before adding the next. Once all of the eggs are mixed in add the oat milk and combine, all the while stopping to scrape down the sides and bottom of the bowl as needed. The batter will break a little at this point and that’s ok! It will come back together when the dry ingredients are added.
  4. Pour in the flour mixture and stir until it’s just combined, taking care not to over work the batter. Transfer to the prepared cake pan, smoothing and leveling the top as best as possible with an offset spatula.
  5. Bake the cake for 15 to 18 minutes or until golden brown and slightly firm to the touch. The edges of the cake should be slightly darker in color than the top and starting to pull away from the pan. You can also test for doneness by inserting a toothpick in the center of the cake and removing it; the toothpick should come out clean. Let the cake cool for 10 minutes on a wire rack before removing it from the pan and letting it finish cooling on the rack, parchment paper side down.
  6. Once the cake is cooled use a 2 inch or 3 inch round cutter to cut 12 rounds (6 tops and 6 bottoms). Save the scraps-they are delicious with any leftover strawberries and great for making a trifle or cake pops.

For the strawberry topping:

  1. Increase the oven temperature to 400°F and line a rimmed sheet tray with parchment paper.
  2. In a large bowl combine 1 ½ pounds of strawberries-reserving ½ pound for later-with the remaining ingredients. Spread the strawberries evenly on the baking sheet and transfer them to the oven for 15 to 20 minutes, stirring halfway through, until darkened in color, softened and releasing their juices.
  3. Remove the strawberries from the oven and allow them to cool slightly. Pour the strawberries and any juices into a medium bowl and gently stir in the reserved ½ pound of fresh strawberries.

For the whipped yogurt:

  1. Combine all the ingredients in a medium mixing bowl and whisk by hand (or with an electric mixer) to aerate the yogurt until it is slightly lighter and fluffier in texture.

To serve:

  1. Place one cake round on a plate, bowl or in a small glass and spoon some of the strawberries with the juices on top, followed by a spoonful of the whipped yogurt and a second cake round.