Strawberry Basil Shortcake combines the classic, buttery goodness of shortcake with the fresh twist of basil-infused strawberries. This recipe is a delightful way to celebrate the summer's bounty, offering a sophisticated yet simple dessert that's perfect for any occasion.
The backbone of our shortcake is all-purpose flour, providing structure and a tender crumb. A touch of granulated sugar adds sweetness without overpowering the dish. Baking powder acts as the leavening agent, ensuring the shortcakes rise beautifully. Just a pinch of salt enhances all the flavors. The magic happens with unsalted butter, which, when chilled and cubed, works with the flour to create those flaky layers we love. Heavy cream not only enriches the dough but also adds moisture. A hint of vanilla extract rounds out the flavors. Our star ingredients, fresh strawberries and basil, combine with lemon juice and honey to create a fresh, tangy, and sweet filling. Finally, a dollop of whipped cream makes it truly indulgent.
Pair your Strawberry Basil Shortcake with a light dessert wine for an elegant finish to a meal. Alternatively, serve it alongside a scoop of vanilla bean ice cream for an extra creamy delight. A garnish of whole basil leaves adds a touch of color and hints at the flavors inside.
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This ensures even baking and easy cleanup later. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This step is key to distributing the leavening and seasoning evenly throughout the dough.
Next, add the chilled, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs. This technique is essential for creating a flaky texture in your shortcakes. Pour in the heavy cream and vanilla extract, stirring just until the mixture comes together. Overmixing can make the shortcakes tough, so keep it gentle.
Turn the dough out onto a floured surface and gently knead it just until it's smooth. Roll it out to about 1-inch thickness. A light touch is crucial here to maintain that tender crumb. Use a round cutter to cut out your shortcakes, placing them on the prepared baking sheet. Bake for about 15 minutes or until they're golden brown. Once done, let them cool on a wire rack to prevent sogginess.
While the shortcakes bake, toss your sliced strawberries with the chopped basil, lemon juice, and honey in a separate bowl. Let this mixture sit for at least 10 minutes. This resting time allows the flavors to meld beautifully, creating a deliciously aromatic filling. When you're ready to assemble, slice the shortcakes in half, layer with the strawberry basil mixture and whipped cream, and crown them with the top half of the shortcake. Serve immediately for best flavor and texture.
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