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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.