Go Back
You need two cups of fresh strawberries for this treat. Make sure to hull and slice them. The strawberries bring sweetness and a juicy burst to each bite. They are the star of this dessert! This recipe calls for one tablespoon of fresh basil, finely chopped. Basil adds a unique twist to the classic shortcake. It gives the dish a fresh, herbal note that complements the strawberries well. For the shortcake, gather these items: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 cup unsalted butter, cold and cubed - 1 cup heavy cream - 1 teaspoon vanilla extract - 1/2 cup mascarpone cheese These ingredients create a tender and flaky shortcake. The butter makes it rich, while the cream adds moisture. Don't forget the vanilla; it gives a lovely flavor to the cake. {{ingredient_image_1}} First, prepare the strawberries. In a medium bowl, add 2 cups of sliced strawberries. Sprinkle in 1/4 cup of granulated sugar and 1 tablespoon of finely chopped basil. Mix gently to coat the strawberries. Let this sit for about 30 minutes. This step draws out the juices and enhances the flavor of the strawberries. You will see them become juicy and fragrant. Next, gather the dry ingredients. In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Cut in 1/4 cup of cold and cubed unsalted butter. Use your fingers or a pastry cutter to mix until it looks like coarse crumbs. In a separate bowl, mix 1 cup of heavy cream with 1 teaspoon of vanilla extract. Gradually add this to the flour mix. Stir just until combined. Be careful not to overmix the dough. Now, it’s time to shape the dough. Turn the dough onto a floured surface. Knead it gently a few times until it comes together. Pat it down into a 1-inch thick rectangle. Use a biscuit cutter to cut out rounds. Place these shortcakes on a baking sheet lined with parchment paper. Preheat your oven to 425°F (220°C). Bake the shortcakes for 12-15 minutes until they turn golden brown. Let them cool for 5 minutes on the baking sheet, then move to a wire rack to cool completely. To put it all together, slice each shortcake in half. Spoon the macerated strawberries onto the bottom half. Add a dollop of 1/2 cup of mascarpone cheese on top of the strawberries. Place the top half of the shortcake over the filling. For a lovely touch, you can garnish with extra strawberries and basil if you wish. Now you’re ready to enjoy a delightful summer dessert! When picking strawberries, look for bright red ones. They should feel firm but not hard. Check for a sweet aroma; this tells you they are ripe. Avoid any berries with soft spots or mold. Fresh strawberries make your dessert taste better. To create fluffy shortcakes, keep your butter cold. Cold butter creates steam when baked, which gives your shortcakes height. Do not overmix your dough. Mix just until combined; this keeps the shortcakes tender. Finally, handle the dough gently to avoid compacting it. You can swap heavy cream for coconut cream if you want a dairy-free option. Instead of mascarpone cheese, use cream cheese for a tangy twist. If you don’t have fresh basil, try mint for a different flavor. Always adjust sugar based on the sweetness of your strawberries. Pro Tips Use Fresh Ingredients: Always use the freshest strawberries and basil for the best flavor. The quality of your ingredients can significantly affect the overall taste of the shortcake. Chill Your Butter: Make sure your butter is cold when you incorporate it into the flour mixture. This helps to create a flaky texture in your shortcakes. Don’t Overmix the Dough: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough shortcakes. Experiment with Flavors: Feel free to add other herbs or citrus zest to the strawberries for a unique twist. Lemon or mint can add a refreshing contrast to the sweetness of the strawberries. {{image_2}} You can make this dessert gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that work well in baking. They often have a mix of rice flour, tapioca flour, and potato starch. This keeps the taste and texture light. Follow the same steps from the original recipe, and you’ll end up with a tasty treat. If you want to mix it up, try different cream options. You can use whipped coconut cream instead of heavy cream. This adds a nice tropical flavor. Greek yogurt is another great choice. It gives a tangy twist while keeping it rich. Mix it with a bit of honey or maple syrup for added sweetness. Feel free to experiment and find what you love. You can add other fruits to your shortcake for fun flavors. Peaches, blueberries, and raspberries work well with strawberries and basil. Simply slice them and mix them in with the strawberries. This makes the dessert colorful and adds a variety of tastes. You can even create a fruit medley for a unique twist. To make your Strawberry Basil Shortcake shine, focus on color and texture. Start by stacking the shortcake layers high. Use fresh strawberries and basil as a bright garnish. Place the shortcakes on rustic wooden boards or elegant plates. A drizzle of the strawberry juice adds a nice touch. Keep it simple yet beautiful. You want your guests to be excited to dig in! This dessert pairs well with many drinks. For a refreshing touch, serve iced tea or lemonade. A glass of sparkling wine brings a festive vibe. You can also enjoy it with a light, fruity white wine. If you want something non-alcoholic, try a basil-infused soda. The flavors in the drink will match the dessert perfectly! Strawberry Basil Shortcake is great for many occasions. Serve it at summer picnics or backyard barbecues. It’s a hit at birthday parties and family gatherings. You can also delight guests at brunch or afternoon tea. This dessert adds a touch of elegance while remaining fun and light. It’s perfect for any celebration! Yes, you can make the shortcakes ahead of time. Bake them and let them cool completely. Store them in an airtight container at room temperature. They stay fresh for up to two days. This way, you can enjoy a quick dessert when friends come over. If you don’t have mascarpone cheese, you can use cream cheese. Soften the cream cheese first for a smooth texture. You can also mix it with a bit of heavy cream for a creamier taste. Greek yogurt is another option, giving a tangy flavor. Store any leftover shortcakes in an airtight container. Keep the strawberry basil mixture separate. The shortcakes will last for two days at room temperature. However, the strawberry mix is best in the fridge and should be used within a day. Yes, you can prepare the strawberry basil mixture ahead of time. Just mix the sliced strawberries, sugar, and basil. Let it sit in the fridge. This allows the flavors to blend well. It’s best to use it within a day for the freshest taste. This blog post covered all you need for a delightful Strawberry Basil Shortcake. We started with fresh strawberries and basil, then moved to the shortcake dough. I shared step-by-step instructions to macerate the strawberries and bake the shortcakes. I also provided tips to choose the best fruit and ensure fluffiness. You can try variations like gluten-free options or adding other fruits. Remember, good presentation and pairing can elevate your dish. Enjoy making this treat, and don’t forget to share your results!

Strawberry Basil Shortcake

A delightful dessert featuring layers of shortcake, macerated strawberries, and mascarpone cheese, garnished with fresh basil.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 0.25 cup granulated sugar
  • 1 tablespoon fresh basil, finely chopped
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.25 cup unsalted butter, cold and cubed
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 0.5 cup mascarpone cheese

Instructions
 

  • In a medium bowl, combine the sliced strawberries, granulated sugar, and chopped basil. Gently mix and let it sit for about 30 minutes to allow the strawberries to macerate and release their juices.
  • Preheat your oven to 425°F (220°C).
  • In a large mixing bowl, whisk together flour, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to incorporate it until the mixture resembles coarse crumbs.
  • In a separate bowl, mix heavy cream and vanilla extract. Gradually add this mixture to the flour mixture and stir until just combined. Be careful not to overmix.
  • Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat it into a 1-inch thick rectangle, then cut it into rounds using a biscuit cutter.
  • Place the shortcake rounds on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown. Allow them to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
  • To assemble the shortcakes, slice each shortcake in half. Spoon the macerated strawberries onto the bottom half, add a dollop of mascarpone cheese, then place the top half over it.
  • Serve immediately, garnishing with additional strawberries and basil on top if desired.

Notes

Serve immediately for the best texture and flavor.
Keyword basil, dessert, shortcake, strawberry