Indulge in the delightful combination of sweet and savory with this Strawberry Basil Shortcake recipe. Perfect for a summer dessert, this dish brings together the freshness of strawberries and the aromatic touch of basil on a bed of fluffy shortcake, topped with a dollop of whipped cream.
While most of the ingredients in this recipe are common pantry staples, fresh basil might not be something you have on hand. Make sure to pick up a bunch from the produce section of your supermarket. Also, ensure you have fresh strawberries for the best flavor.
Ingredients for Strawberry Basil Shortcake
Flour: The base for the shortcake, providing structure and texture.
Sugar: Adds sweetness to the shortcake.
Baking powder: Helps the shortcake rise and become fluffy.
Salt: Enhances the flavors of the other ingredients.
Butter: Adds richness and helps create a tender crumb.
Milk: Moistens the dough and brings it together.
Strawberries: Fresh and juicy, they add a sweet and tangy flavor.
Basil: Adds a unique aromatic and slightly peppery flavor.
Whipped cream: Provides a light and creamy topping.
Technique Tip for This Recipe
When cutting in cold butter for the shortcake dough, use a pastry cutter or two knives to ensure the butter is evenly distributed. This will create small pockets of butter that melt during baking, resulting in a flaky and tender texture.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the shortcake denser.
sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the shortcake.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.
salt - Substitute with sea salt: Sea salt can add a slightly different flavor profile and is often less processed.
cold butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a subtle coconut flavor.
milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that won't alter the texture significantly.
fresh strawberries - Substitute with fresh raspberries: Raspberries provide a similar tartness and sweetness, though they are slightly more delicate.
fresh basil - Substitute with fresh mint: Mint offers a refreshing flavor that complements the sweetness of the berries.
whipped cream - Substitute with coconut whipped cream: Coconut whipped cream is a dairy-free alternative that adds a tropical twist.
Other Alternative Recipes Similar to This Dessert
How to Store / Freeze This Dessert
- Allow the shortcakes to cool completely before storing. This prevents condensation, which can make them soggy.
- Store shortcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week.
- To freeze shortcakes, wrap each one individually in plastic wrap, then place them in a resealable freezer bag. They can be frozen for up to 3 months.
- When ready to use, thaw shortcakes at room temperature for about an hour or in the refrigerator overnight.
- For the strawberries and basil topping, store them separately in the refrigerator. Place the strawberries in an airtight container and the basil in a damp paper towel inside a plastic bag. Use within 2-3 days for the best freshness.
- Whipped cream should be stored in an airtight container in the refrigerator and used within 2 days. For longer storage, consider freezing it in dollops on a baking sheet, then transferring to a resealable freezer bag. Thaw in the refrigerator before use.
- To reheat shortcakes, preheat the oven to 350°F (175°C) and warm them for about 5-7 minutes. This will help restore their crispiness.
- Assemble the shortcakes with strawberries, basil, and whipped cream just before serving to maintain the best texture and flavor.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the leftover shortcakes on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Warm them for about 10-15 minutes or until heated through. This method helps maintain the shortcakes' crisp exterior while ensuring the inside is warm and fluffy.
Microwave Method: Place the shortcakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds, checking frequently to avoid overheating. This method is quick but may slightly alter the texture of the shortcakes.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the shortcakes on the toaster oven rack or a small baking sheet. Heat for about 5-7 minutes, checking to ensure they don’t over-brown. This method is great for maintaining the shortcakes' texture and flavor.
Stovetop Method: If you prefer a slightly crispy exterior, you can reheat the shortcakes on a stovetop. Heat a non-stick skillet over medium heat. Place the shortcakes in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method adds a slight crunch to the shortcakes.
Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the shortcakes in the air fryer basket in a single layer. Heat for about 3-5 minutes, checking frequently to ensure they don’t become too crispy. This method is quick and helps maintain the shortcakes' texture.
Best Tools for Making This Recipe
Oven: Preheat to 425°F (220°C) to bake the shortcakes until golden brown.
Mixing bowl: Combine flour, sugar, baking powder, and salt, and later mix in the milk.
Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.
Measuring cups: Measure out the flour, sugar, baking powder, and milk accurately.
Measuring spoons: Measure out the salt and baking powder precisely.
Baking sheet: Drop spoonfuls of dough onto this for baking.
Spoon: Use to drop the dough onto the baking sheet.
Knife: Slice the fresh strawberries.
Cutting board: Provide a surface for chopping the basil and slicing the strawberries.
Cooling rack: Allow the shortcakes to cool after baking.
Whisk: Whip the cream if not using pre-whipped cream.
Spatula: Help in transferring the shortcakes from the baking sheet to the cooling rack.
How to Save Time on Making This Dessert
Prepare ingredients ahead: Slice the strawberries and chop the basil in advance to save time during assembly.
Use a food processor: Quickly cut in the cold butter with a food processor instead of by hand.
Pre-measure dry ingredients: Measure out the flour, sugar, baking powder, and salt before starting to streamline the process.
Make whipped cream in advance: Prepare the whipped cream ahead of time and store it in the fridge until needed.
Use parchment paper: Line the baking sheet with parchment paper for easy cleanup.
Strawberry Basil Shortcake
Ingredients
Shortcake
- 2 cups All-purpose flour
- ¼ cup Sugar
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- ½ cup Cold butter, cubed
- ⅔ cup Milk
Topping
- 1 lb Fresh strawberries, sliced
- ¼ cup Fresh basil, chopped
- 1 cup Whipped cream
Instructions
- Preheat oven to 425°F (220°C).
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in milk until just combined.
- Drop dough by spoonfuls onto a baking sheet.
- Bake for 12-15 minutes or until golden brown.
- Let shortcakes cool. Top with strawberries, basil, and whipped cream.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
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