There’s something magical about summer evenings, especially when they’re filled with the sweet scent of freshly picked strawberries. Growing up, my grandmother would take me to the local berry farm every June. We would spend hours wandering the rows, plucking the ripest strawberries, all the while exchanging stories and laughter. Those moments inspired this modern twist on a classic shortcake, incorporating the unexpected yet delightful flavor of fresh basil. This dessert not only pays homage to my childhood but also brings a refreshing twist that will make your taste buds dance.
Ingredients
For the shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream, plus more for brushing
- 1 teaspoon vanilla extract
For the strawberries:
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon fresh basil, finely chopped
For the honey whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
To prepare the strawberries, combine the sliced strawberries, sugar, and chopped basil in a bowl. Gently toss to combine and let them sit for about 30 minutes at room temperature. This will allow the strawberries to macerate, creating a delicious syrup that captures the essence of summer.
While the strawberries are resting, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
For the shortcakes, in a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
In a separate bowl, mix the heavy cream and vanilla extract. Pour the cream mixture into the flour mixture and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle. Use a round biscuit cutter to cut out shortcakes, placing them on the prepared baking sheet. Re-roll any scraps to cut out additional shortcakes. Brush the tops with a little heavy cream for a golden finish.
Bake the shortcakes in the preheated oven for 15-18 minutes, or until they are lightly golden. Remove them from the oven and allow them to cool slightly on a wire rack.
For the honey whipped cream, in a mixing bowl, beat the heavy whipping cream until soft peaks form. Add the honey and vanilla extract, and continue to beat until stiff peaks form.
To assemble the shortcakes, slice each shortcake in half horizontally. Spoon a generous amount of the macerated strawberries onto the bottom half, followed by a dollop of honey whipped cream. Place the top half of the shortcake on top and finish with a few more strawberries and a sprinkle of fresh basil for a pop of color and flavor.
Serve these delightful Strawberry Basil Shortcakes at your next summer gathering, and watch as they become a new family favorite, just like they did in my childhood. Each bite will remind you of warm evenings filled with laughter and the joy of shared memories. Enjoy!