Strawberry & Basil Shortcakes
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
Rustic shortcakes with balsamic-roasted strawberries, whipped cream, and fresh basil atop a flaky cream biscuit.
Ingredients
- 473 ml all-purpose flour
- 29.6 ml granulated sugar
- 14.8 ml baking powder
- 2.46 ml salt
- 88.7 ml cold unsalted butter cut into cubes
- 237 ml heavy cream
- heavy cream for brushing
- Turbinado sugar for sprinkling
- 680 g fresh strawberries hulled and halved (quartered if large)
- 44.4 ml balsamic vinegar
- 22.2 ml extra-virgin olive oil
- 22.2 ml honey
- 237 ml heavy cream
- 29.6 ml confectioners' sugar
- 1 fresh basil cut into thin strips
Nutrition (per serving, estimated)
Estimated based off 14 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 215 mg
- Iron: 2.84 mg
- Magnesium: 30.2 mg
- Phosphorus: 166 mg
- Potassium: 291 mg
- Zinc: 0.63 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml all-purpose flour
- 29.6 ml granulated sugar
- 14.8 ml baking powder
- 2.46 ml salt
- 237 ml heavy cream
- 44.4 ml balsamic vinegar
- 22.2 ml extra-virgin olive oil
- 22.2 ml honey
- 237 ml heavy cream
- 29.6 ml confectioners' sugar
Prepare
- 88.7 ml cold unsalted butter, cut into cubes
- heavy cream, for brushing
- Turbinado sugar, for sprinkling
- 680 g fresh strawberries, hulled and halved (quartered if large)
- 1 fresh basil, cut into thin strips
Let's Cook
-
Step 1.
Preheat the oven to 350°F.
-
Step 2.
In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Using a pastry blender or fork, cut 6 tablespoons cold unsalted butter (cut into cubes) into the dry ingredients until the mixture resembles coarse crumbs. Stir in 1 cup heavy cream with a fork until the mixture is evenly moistened.
-
Step 3.
Gather the dough and turn it out onto a lightly floured surface. Knead gently to incorporate any loose crumbs, taking care not to overwork it. Press the dough into a ½-inch-thick round. Cut into 3½-inch circles using a biscuit cutter or the open end of a round drinking glass. Transfer the biscuits to a baking sheet. Brush the tops with additional heavy cream and sprinkle with turbinado sugar. Bake for 18 to 20 minutes, or until the tops are lightly golden.
-
Step 4.
While the biscuits bake, line a large rimmed baking sheet with parchment paper or aluminum foil and brush with oil or spray with cooking spray.
-
Step 5.
In a bowl, toss 1½ pounds fresh strawberries (hulled and halved, or quartered if large) with 3 tablespoons balsamic vinegar, 1½ tablespoons extra-virgin olive oil, and 1½ tablespoons honey. Pour the strawberries onto the prepared baking sheet and spread in a single layer. Bake for 25 to 30 minutes, or until the berries are soft and the juices are thickened but not burned.
-
Step 6.
While the strawberries roast, combine 1 cup heavy cream and 2 tablespoons confectioners' sugar in a large bowl. Whisk vigorously by hand or with an electric mixer until the cream forms soft peaks.
-
Step 7.
Carefully split the baked biscuits in half. Spoon the roasted berries onto the bottom half of each biscuit. Top with a generous dollop of whipped cream and a sprinkle of fresh basil cut into thin strips. Replace the tops of the biscuits and serve warm or at room temperature.