Strawberry Shortcake with Basil Whipped Cream is the perfect summer dessert. Lightly sweetened biscuits are topped with macerated strawberries and an herbaceous basil whipped cream. Fresh and delectable!
Strawberry Shortcake, You Have My Heart
Not many desserts out there have the ability to take me back to another time the way Strawberry Shortcake does. Something about it is so pure and nostalgic. It’s an incredibly simple dessert, both in preparation and in flavor. No huge flavors competing for one another: it’s as though the strawberries, biscuit, and whipped cream all agreed that they would show up as they are, ready to compliment the other ingredients.
It’s light, airy, and the perfect balance of fresh and decadent. My version introduces an additional layer of summertime flavor through herbaceous basil. This recipe is just the thing to make whether you’re entertaining or simply craving something sweet and seasonal.
Read on to learn more about my take on homemade Strawberry Shortcake with Basil Whipped Cream.
What Is Strawberry Shortcake?
A popular dessert in many countries, the American version includes a sweet biscuit which is topped with macerated strawberries and fresh whipped cream. It’s a delicate combination of flavors that couldn’t be easier to enjoy.
How To Make Strawberry Shortcake
There are three components to this recipe that I’ve already mentioned:
- Macerated Strawberries
- Biscuits
- Whipped Cream
The three ingredients are layered creating a dessert that is delicious as it is pretty. Let’s break down each of the ingredient components:
1. Macerated Strawberries
A fancy word for an unfussy process. Macerating simply means tossing in sugar, allowing the juices of your fruit to slowly draw out, creating a wonderful syrup. Berries are wonderful prepared this way, but don’t overlook stone fruit like peaches, nectarines, or cherries.
2. Biscuits
Growing up, my mom would keep things easy and use Bisquick, adding a pinch of sugar to sweeten the batter. Please, if this appeals to you: do it! I will always recommend taking shortcuts if that means you’ll actually get into the kitchen. While my recipe for these homemade sweet biscuits will take a small amount of work, they are entirely worth it. The crumb is more delicate, the flavor purer, and the experience more fun!
3. Basil Whipped Cream
Whipped cream may just be one of life’s most simple pleasures. Equally delicious piled atop strawberry shortcake as it is eaten directly from a spoon, its light texture and flavor make it a delectable treat. In this version, I flavor the cream with fresh and bright basil, offering a slight anise-like flavor that won’t overpower.
To do this, steep basil in cream that’s been warmed in a saucepan, allowing it to sit for about 30 minutes. You can opt to adjust the steeping time based on how intensely flavored you want the cream to be. I would suggest no more than an hour, however, to ensure the basil flavor isn’t too much. This cream is then chilled and eventually lightly sweetened and whipped to soft peaks.
How To Serve Strawberry Shortcake with Basil Whipped Cream
Once your biscuits are baked, your strawberries macerated, and your cream whipped: it’s time to assemble! Slice one of your biscuits in half, placing the bottom on a plate. Top with the macerated strawberries, spooning some of the syrup over the biscuit as well. Top with a dollop of whipped cream and add the top of the biscuit. Repeat with the top of the biscuit, or else just top with whipped cream. A sprig of basil hints at what the first bite will bring.
Summer In Dessert Form
This Strawberry Shortcake with Basil Whipped Cream is summer in the form of dessert. It’s light and carefree and deserves a spot in your warm-weather sweet treat lineup. If you make this recipe, let me know what you think! Nothing makes me happier than hearing from you. Enjoy!
If you like this recipe, you'll love:
Strawberry Shortcake with Basil Whipped Cream
Ingredients
For the biscuits:
- 1 cup all purpose flour
- 3 Tbsp sugar, divided
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- 3 Tbsp butter, chilled and cubed into small pieces
- 1/3 cup whole milk, plus more for brushing
- 1/2 tsp vanilla
- 1 Tbsp sugar, sanding preferred
For the macerated strawberries:
- 2 cups strawberries, hulled and sliced
- 2 Tbsp sugar
- 1 lemon, zested
For the basil whipped cream:
- 1 cup heavy cream
- 10 leaves basil , plus additional for garnish
- 1 Tbsp powdered sugar
Instructions
For the basil whipped cream:
- Add heavy cream to a small saucepan, heating until a few bubbles surface. Remove from heat and add basil leaves.
- Allow basil to steep for 30 minutes. Remove from cream and discard. Chill cream until completely cooled, at least 4 hours.
- Once ready to whip, add chilled basil cream to a chilled metal bowl. Use a hand mixer to whip the cream until soft peaks form.
For the macerated strawberries:
- Hull and slice the strawberries, adding them to a medium bowl. Top with sugar and lemon zest and toss to combine. Allow strawberries to sit as you prepare the biscuits. They'll begin to release some of their juices, creating a sweet syrup. This is exactly what you want to happen!
For the biscuits:
- Preheat oven to 425º.
- Combine flour, 2 tablespoons of sugar, baking powder, salt, and baking soda in a medium bowl. Stir to combine.
- Add the butter, using a pastry blender or your fingers to combine the mixture until it resembles sand.
- Combine milk and vanilla, adding to the flour mixture. Use a fork to mix until just combined.
- Turn dough out onto a lightly floured surface. Getly knead until mixture is blended and no longer sticks to lightly floured hands. Note that this dough will indeed be sticky, so add a little more flour to your hands!
- Pat and press dough out until it's 1 inch thick. Use a biscuit cutter (or alternatively a glass with the rim floured), and cut dough into 6 biscuits. Gather dough and repeat process until you have 6 biscuits.
- Place biscuits 1 inch apart on a parchment lined baking sheet. Brush with milk and top with sugar. Bake at 425º for 10 minutes or until golden. Remove from oven, and tranfer to cooling racks.