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Split biscuit shortcakes topped with macerated strawberries, fresh basil ribbons, and whipped cream on a wooden board

Strawberry Basil Shortcakes with Whipped Cream

Buttery cream biscuits topped with basil-macerated strawberries and softly whipped cream, ready in under an hour.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

Biscuits
  • 280 g All-purpose flour
  • 2 tbsp Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 115 g Cold unsalted butter cubed; grated or cubed, kept cold
  • 180 ml Heavy cream plus extra for brushing
  • 1 tbsp Coarse sugar for topping, optional
Strawberry basil filling
  • 500 g Strawberries sliced; ripe, hulled
  • 3 tbsp Granulated sugar
  • 10 leaves Fresh basil leaves thinly sliced
  • 1 tsp Lemon juice
Whipped cream
  • 240 ml Heavy cream cold
  • 2 tbsp Powdered sugar
  • 1 tsp Vanilla extract

Method
 

Make the biscuits
  1. Heat the oven to 220 C / 425 F and line a sheet pan with parchment.
  2. Whisk flour, sugar, baking powder, and salt in a large bowl.
  3. Cut or grate cold butter into the flour, working quickly until pea-sized crumbs form.
  4. Pour in the cream and stir just until a shaggy dough comes together.
  5. Turn dough onto a floured surface, pat to 1 inch thick, and cut into 6 rounds.
  6. Place biscuits on the sheet pan, brush tops with cream, and sprinkle with coarse sugar.
  7. Bake for 16 to 18 minutes until tops are golden brown and biscuits sound hollow when tapped.
  8. Cool on the pan for 10 minutes before splitting.
Macerate the strawberries
  1. Toss sliced strawberries with sugar, basil, and lemon juice in a bowl.
  2. Let sit at room temperature for 15 minutes until juicy and fragrant.
Whip the cream and assemble
  1. Beat cold cream, powdered sugar, and vanilla with a hand mixer until soft peaks form, about 2 minutes.
  2. Split cooled biscuits in half with a fork.
  3. Spoon strawberries and their juice over the bottom half of each biscuit.
  4. Add a generous dollop of whipped cream, then top with the biscuit lid.
  5. Serve right away while the biscuits are still slightly warm.

Notes

  • Use butter straight from the fridge, don't let it sit out while measuring other ingredients.
  • Cut biscuits close together on the dough to minimize scraps and re-rolling.
  • Taste the strawberry mixture after 15 minutes, add basil to preference if it's mild.
  • Whip cream to soft peaks only, stiff peaks turn grainy fast once piped or spooned.