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strawberry basil shortcake

This summery twist on a classic shortcake pairs sweet macerated strawberries with fresh basil and a soft buttermilk biscuit.

Light, fragrant and easy to assemble, it’s a dessert that tastes like peak summer.

Strawberry shortcake is a summer staple, and this version leans into the season with juicy, ripe berries macerated in sugar and fresh basil. The combination is bright, fragrant and just a little unexpected, especially when spooned over tender shortcakes made with tangy buttermilk and topped with softly whipped cream. We love the hint of basil and sometimes use mint instead.

Shortcakes get their signature texture from cold butter, which can be tricky to work with in warm weather. To keep things light and flaky, handle the dough gently and work quickly, or chill it before baking if your kitchen is warm. Be sure you don’t overwork the dough.

The result is a simple, summery dessert with layers of flavour that feel both fresh and familiar.

strawberry basil shortcake
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Strawberry Basil Shortcake

Ripe garden strawberries are macerated with fresh basil for a bright, summery filling. Served over buttermilk shortcakes and topped with whipped cream, it’s a simple dessert that’s made for warm evenings, backyard gatherings or a special date night.

Ingredients

  • 1 1/2 lbs fresh strawberries, cleaned, hulled and sliced
  • 2 tbsp sugar + 1/3 cup
  • 2 tbsp fresh basil, chiffonade
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • pinch sea salt
  • 1/2 cup cold butter, cubed
  • 3/4 cup cold buttermilk
  • 1 tsp vanilla
  • 1 cup cold heavy cream, plus a little for brushing
  • 1 tbsp icing sugar

Instructions

Prepare the strawberries

  • In a bowl, stir together strawberries, 2 tbsp sugar and basil. Set aside to macerate for 30–60 minutes.

Make the shortcakes

  • Preheat oven to 400°F. Line a baking sheet with parchment.
  • In a large bowl, whisk together flour, 1/3 cup sugar, baking powder, baking soda, and salt.
  • Cut in the cold butter into the dry ingredients using a pastry cutter, two forks or your fingers until the mixture resembles coarse crumbs.
  • Add buttermilk and vanilla. Stir just until the dough comes together. Do not over mix.
  • Turn dough onto a lightly floured surface and gently pat into a 1-inch-thick round.  Using a 3- inch biscuit cutter, cut into 6 or more rounds.
  • Place rounds on the prepared baking sheet. Brush tops with cream.
  • Bake for 15–18 minutes until golden brown. Cool on a wire rack.

Assemble

  • Slice shortcakes in half horizontally. Spoon on strawberries and juices (drizzle a little juice on the top half as well) and top with a generous dollop of cream. Add the top and garnish with extra whipped cream, a few more strawberries and more chiffonade basil, if desired.