There’s something truly magical about the summer months when the sun shines brightly, and the sweet scent of strawberries fills the air. It reminds me of warm afternoons spent in my grandmother’s garden, where we would pick the ripest strawberries and share stories over a cup of lemonade. Inspired by those cherished memories, I’ve created a modern twist on the classic shortcake, incorporating fresh basil and a touch of honey to elevate the flavors. This Strawberry Basil Shortcake with Honey Whipped Cream is the perfect dessert to celebrate the sweetness of summer.

Ingredients

For the shortcake:

  • 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
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract

For the strawberry basil filling:

  • 4 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh basil, finely chopped
  • 1 tablespoon lemon juice

For the honey whipped cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract

Instructions

To prepare the shortcake, start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.

Pour in the heavy cream and vanilla extract, stirring gently until the dough comes together. Be careful not to overmix. Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1-inch thick. Cut out circles using a biscuit cutter or a glass and place them on the prepared baking sheet.

Bake the shortcakes in the preheated oven for 12-15 minutes, or until they are golden brown. Once baked, remove them from the oven and let them cool slightly.

While the shortcakes are baking, prepare the strawberry basil filling. In a medium bowl, combine the sliced strawberries, sugar, chopped basil, and lemon juice. Gently toss the ingredients together and let them sit for about 15 minutes to allow the flavors to meld.

Next, make the honey whipped cream. In a mixing bowl, beat the heavy whipping cream until soft peaks form. Add in the honey and vanilla extract, and continue beating until stiff peaks form.

To assemble the dessert, slice each shortcake in half horizontally. Spoon a generous amount of the strawberry basil filling onto the bottom half of the shortcake, followed by a dollop of honey whipped cream. Place the top half of the shortcake over the filling, and finish with an extra spoonful of strawberries and a drizzle of honey whipped cream.

Serve these delightful Strawberry Basil Shortcakes to your family and friends, and watch as they enjoy every bite. Each mouthful captures the essence of sunny days, laughter, and the sweet taste of summer, just like those afternoons in my grandmother’s garden. Enjoy!