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Roasted Strawberry Shortcake Shakes
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Prep Time
10 mins
Cook Time
10 mins
Cool Time
20 mins
Servings: 2
Calories: 770 kcal
Course:
Dessert , Drinks
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.
Cup of Yum
Nutrition Information
Calories
770kcal
(39%)
Carbohydrates
143g
(48%)
Protein
16g
(32%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Cholesterol
193mg
(64%)
Sodium
1008mg
(42%)
Potassium
857mg
(24%)
Fiber
8g
(32%)
Sugar
91g
(182%)
Vitamin A
512IU
(10%)
Vitamin C
200mg
(222%)
Calcium
317mg
(32%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 770
% Daily Value*
| Calories | 770kcal | 39% |
| Carbohydrates | 143g | 48% |
| Protein | 16g | 32% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 193mg | 64% |
| Sodium | 1008mg | 42% |
| Potassium | 857mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 91g | 182% |
| Vitamin A | 512IU | 10% |
| Vitamin C | 200mg | 222% |
| Calcium | 317mg | 32% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.