Roasted Strawberry Shortcake Shakes Recipe
The fabulous food blog, Spoon Fork Bacon asks a lot from their Roasted Strawberry Shortcake Shake recipe. Is it a cake or a shake? Is it just sinfully good or full of good nutrients? Happy to report, all of the above, folks. They take a classic fork-and-plate dessert, and make it unexpected, fun and easy-peasy to make. Perhaps pound cake doesn’t figure in your fitness diet. Consider strawberry’s great résumé: low in calories, a good source of magnesium and potassium, contains high levels of antioxidants, increases the good HDL cholesterol. Best of all with one cup of these berries, you get over 100 mg of vitamin C – about the same as a cup of OJ.
Not to mention that any chance I get to drink a cake, I’m there. Thanks Jenny and Teri!
Roasted Strawberry Shortcake Shakes
Ingredients: (Makes 2)
1 ½ lbs strawberries, cleaned, stemmed and hulled
2 teaspoons white balsamic vinegar
1 teaspoon sugar
1 tablespoon extra virgin olive oil
1 ½ – 2 cups store-bought pound cake, cubed
1 ½ cups vanilla ice cream, slightly melted
1 cup milk
sweetened whipped cream
pound cake crumbles
1. Preheat oven to 375°F.
2. Place strawberries, vinegar and sugar in large bowl and toss together.
3. Spread onto a baking sheet lined with parchment, in a single layer, and drizzle with oil.
4. Roast strawberries for about 20 to 25 minutes, until slightly shriveled and beginning to juice (you’re lightly roasting the strawberries).
5. Allow strawberries to cool, about 20 minutes.
6. Pour strawberries, pound cake, ice cream, and milk into a blender, cover and blend until smooth.
7. Pour into two glasses and top with a dollop of whipped cream and a sprinkle of pound cake crumbs. Serve immediately.
Photos from Spoon Fork Bacon