There’s something undeniably comforting about the smell of freshly baked shortcakes wafting through the kitchen. Growing up, my grandmother would take the ripe strawberries from her garden and transform them into a delightful treat that brought our family together on warm summer afternoons. This modern twist on the classic shortcake incorporates fresh basil for a surprising flavor that brightens the dish, while a whipped honey cream adds a touch of sweetness that perfectly complements the juicy strawberries.
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, chilled and cubed
– 3/4 cup heavy cream
– 1 teaspoon vanilla extract
For the Strawberries:
– 2 cups fresh strawberries, hulled and sliced
– 2 tablespoons granulated sugar
– 1 tablespoon fresh basil, finely chopped
For the Whipped Honey Cream:
– 1 cup heavy cream
– 2 tablespoons honey
– 1 teaspoon vanilla extract
Instructions
Combine the sliced strawberries, sugar, and chopped basil in a medium bowl. Toss gently and let sit for about 15-20 minutes to allow the strawberries to release their juices and the flavors to meld.
Preheat 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 chilled, cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Pour in the heavy cream and vanilla extract. Stir gently until just combined, being careful not to overmix. The dough should be slightly sticky.
Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1-inch thick. Cut the dough into rounds using a biscuit cutter or a drinking glass. Place the rounds on the prepared baking sheet, spacing them apart.
Bake for 12-15 minutes, or until the shortcakes are golden brown on top. Remove from the oven and let cool slightly on a wire rack.
While the shortcakes are baking, prepare the whipped honey cream. In a mixing bowl, combine the heavy cream, honey, and vanilla extract. Using an electric mixer, beat on medium-high speed until soft peaks form. Be careful not to overbeat, as you want a light and airy texture.
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 whipped honey cream. Place the top half of the shortcake on top and add a few more strawberries and cream if desired.
Serve immediately, and don’t forget to savor each delightful bite that combines the sweetness of strawberries, the aromatic hint of basil, and the luxurious creaminess of honey whipped cream. This dessert is perfect for sharing with family and friends, just like the cherished moments I had in my grandmother’s kitchen.