I wanted to get this recipe out to you all as soon as I made it, that is how much I love it and think you will too! I love putting a little spin on old classics and this is how we do that. We originally made it about a week ago at work for a team building cooking challenge that I had. They loved it and all were asking me for the recipe.
So, I made it this past weekend for a BBQ I went to and it was a huge hit there as well. The best part is that everything packed up so easily and I brought it with me and assembled it there when it was time for dessert. It could not have been easier and I did not have to worry about driving super carefully so that nothing fell or broke or messed up the dessert. You know you have all been there! You can also use store bought biscuit dough and they still came out delicious and nobody knew the difference. Little time saving tip.
However, if you have a little extra time and want to bake them from scratch, I have included the shortcake recipe below as well. Otherwise, store-bought, pre-made, ready-to bake dough works great if you brush the top with a little heavy cream and sprinkle it with sugar before you bake it. I hope you all enjoy this recipe as much as me and all of the guests I have served it to have.
Strawberry Basil Shortcakes
While the biscuits baked, I made the compote. This recipe is nice because it gives you two textures of the strawberries. You get that yummy, almost jam like flavor from the compote and then you get the raw freshness from the macerated berries. The strawberries do not need to be cut too small or too perfect for the compote as they will cook down quite a bit.
While you are waiting for your compote to finish and your biscuits, you can make your macerated berries and your whipped cream. As you can see, I leave the basil quite large. This helps as you are going to pull it out before serving. So, it makes it easier to fish it out. The cream should be whipped into stiff peaks as shown above
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Here are your finished biscuits/shortcakes and your completed compote. As you can see the compote has cooked down and gotten nice and juicy. Do not overcook it as you still want to see the nice chunks of strawberry. This is what you want, not just mush.
Once everything has cooled, you can either leave it and assemble at your own party. Or you can pack it up and bring it with you to wherever you’re going. Just bring it separate and assemble it there when it is time to serve. The finished product is below. I lightly dusted the tops with powdered sugar for extra presentation. That is an optional step.
Strawberry Basil Shortcakes
Ingredients
- Ingredients
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 cups all-purpose flour plus more for surface
- 6 tablespoons ¾ stick chilled unsalted butter, cut into pieces
- 1 cup heavy cream
- 1 large egg beaten to blend
- Berries-Compote macerated & assembly
- 1½ pound fresh strawberries hulled, quartered (about 4 cups), divided
- 4 tablespoons sugar divided
- 3 sprigs basil
- 3 cups heavy cream
- 1 tsp vanilla extract-Preferably Mexican-if you have it
Instructions
- Preheat oven to 400°. Whisk sugar, baking powder, salt, and 2 cups flour in a large bowl. Using your fingers or a pastry cutter, work in butter until the texture of coarse meal with a few pea-size pieces of butter remaining. Add cream and mix until dough just comes together (it will be sticky).
- Turn out dough onto a lightly floured surface and pat into a 12x4” rectangle about ¾” thick. Cut out rounds with a 2½” biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 Tbsp. water in a small bowl. Transfer rounds to a parchment-lined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15–20 minutes. DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.
- Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 Tbsp. sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened, and mixture is slightly thickened, about 5 minutes. Let berry compote cool.
- Meanwhile, tear basil and toss basil, 1 Tbsp. sugar, and remaining 2 cups strawberries in a medium bowl and let sit until fruit begins to release juices, 25–30 minutes. Discard basil before serving.
- Using an electric mixer, beat cream, vanilla, and remaining 1 Tbsp. sugar to stiff peaks, about 6 minutes.
- When you're ready to assemble-Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries. ENJOY!
Chef’s Tip-
Do not assemble these until you are ready to serve them. This way the biscuits do not get soggy or dry out. If you are bringing them to a get together assemble them there. It is so easy and you will end up with such a better finished product. ENJOY!
