Lemon Basil Strawberry Shortcake

🕒 Prep: 15 min
🔥 Cook: 15 min
🍽 Serves: 8
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Welcome to the delightful world of Lemon Basil Strawberry Shortcake! This refreshing twist on a classic dessert combines the tangy zest of lemon with the aromatic hint of basil, making it a perfect treat for spring and summer gatherings.

Ingredients for Lemon Basil Strawberry Shortcake

All-purpose flour forms the base of our shortcake, providing structure. Granulated sugar sweetens the dough subtly, while baking powder acts as the leavening agent, helping the shortcakes rise beautifully. A pinch of salt enhances the flavors.

Unsalted butter, chilled and cubed, adds richness and flakiness. Heavy cream keeps the dough tender. A large egg binds the ingredients together, and vanilla extract infuses warmth and depth.

Lemon zest is the star here, offering a zesty aroma and refreshing taste to the shortcakes. Fresh strawberries bring sweetness and juiciness, while fresh basil leaves introduce a unique herbal note.

Confectioners' sugar sweetens the strawberry mixture, and lemon juice enhances their natural flavor. Finally, whipped cream adds a light, creamy finish.

Tips & Tricks

  • Chill your butter well for a flakier shortcake.
  • Don't over-knead the dough; it should be just combined.
  • Macerate the strawberries at least 10 minutes for the best flavor.
  • Use a sharp cutter for clean edges on your shortcakes.

Serving Suggestions

This dessert pairs wonderfully with a light, floral tea or a chilled glass of prosecco. If you're feeling indulgent, serve it alongside a scoop of vanilla ice cream for a truly decadent experience. It's a great way to end a summer barbecue or enjoy on a lazy Sunday afternoon.

Frequently Asked Questions

Can I use frozen strawberries?
Fresh strawberries are recommended for the best flavor and texture, but you can use thawed frozen ones in a pinch.
How do I store leftovers?
Store the components separately and assemble just before serving. Shortcakes can be kept in an airtight container for up to 2 days.
Can I make the shortcakes ahead of time?
Yes, bake them and store in an airtight container. Freshly whip the cream and prepare the strawberry mixture before serving.

Lemon Basil Strawberry Shortcake Recipe Walkthrough

Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt using a whisk. This ensures everything is evenly distributed.

Next, add the chilled, cubed butter to your dry ingredients. Use a pastry cutter or your fingers to blend until you have a crumbly texture. You'll know it's ready when the mixture resembles coarse crumbs.

In another bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest. Pour this mixture into your dry ingredients, stirring gently until a dough forms. If it's a bit shaggy, that's okay; it'll come together as you work with it.

Turn the dough onto a floured surface and gently knead it a few times to smooth it out. Roll it out to about a 1-inch thickness. Use a round cutter to cut out your shortcakes, placing them on the prepared baking sheet. Pop them in the oven for 12-15 minutes, or until they're golden brown. Let them cool while you prepare the topping.

For the topping, combine the strawberries, basil, confectioners' sugar, and lemon juice in a bowl. Let this macerate for at least 10 minutes, allowing the flavors to meld together beautifully.

When ready to serve, slice the shortcakes in half. Layer with a generous dollop of whipped cream, and top with the strawberry-basil mixture. Enjoy the symphony of flavors with every bite!

Why You'll Love This Recipe

  • Bright and tangy lemon zest adds a fresh twist.
  • Basil introduces an unexpected yet delicious herbal note.
  • Strawberries offer natural sweetness and vibrant color.
  • Perfectly balanced between sweet and savory elements.
  • Ideal for warm weather celebrations or a casual afternoon treat.

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, chilled and cubed
3/4 cup heavy cream
1 large egg
1 tsp vanilla extract
1 tbsp lemon zest
2 cups fresh strawberries, hulled and sliced
1/4 cup fresh basil leaves, chopped
1/4 cup confectioners' sugar
2 tbsp lemon juice
1 cup heavy cream, whipped

Step-by-step Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Add the cubed butter to the dry ingredients and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest.
5. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
6. Turn the dough out onto a floured surface and gently knead it a few times.
7. Roll the dough to a 1-inch thickness and use a round cutter to cut out shortcakes.
8. Place the shortcakes on the prepared baking sheet and bake for 12-15 minutes until golden brown.
9. While the shortcakes cool, combine strawberries, basil, confectioners' sugar, and lemon juice in a bowl and let them macerate for at least 10 minutes.
10. To serve, slice the shortcakes in half, layer with whipped cream, and top with the strawberry-basil mixture.

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