Strawberry-Basil Shortcake

Author Cathy Trochelman



  • 4 c. sliced strawberries
  • 1/2 c. basil simple syrup Bring 1/4 c. water and 1/4 c. sugar to a boil. Remove from heat and stir in 1/2 c. fresh basil leaves. Cool before using.


  • 2 c. flour
  • 5 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 8 Tbsp. unsalted butter chilled and cut into 1/2 inch pieces
  • 2/3 c. half & half
  • 1 large egg lightly beaten
  • 1/4 c. fresh basil chopped
  • 1 large egg white lightly beaten

Whipped Cream

  • 2 c. heavy whipping cream
  • 2 Tbsp. sugar


  1. Combine sliced strawberries and basil simple syrup in a bowl and set aside.
  2. For the shortcakes, combine flour, 3 Tbsp. sugar, baking powder, and salt in a food processor. Add butter pieces and process until the mixture resembles cornmeal. Transfer to a bowl.
  3. Blend half & half with the beaten egg and pour into bowl with the flour mixture. Add fresh basil. Stir until large clumps form; continue mixing and kneading on a lightly floured countertop. *Add flour as necessary until dough is the right consistency.
  4. Pat the dough into a 9x6 inch rectangle about 1 inch thick. Use a floured 2 3/4 inch biscuit cutter or the top of a glass to cut out 8-12 circles (depending on size). Place each dough circle on a parchment-lined baking sheet, brush with beaten egg white, and sprinkle with remaining 2 Tbsp. sugar.
  5. Bake until golden brown, 12-14 minutes.
  6. Prepare whipped cream by combining whipping cream and 2 Tbsp. sugar in a medium mixing bowl. Mix and low speed to dissolve sugar, then at high speed until mixture is light and fluffy and has doubled in volume.

To assemble:

  1. Cut shortcakes in half. Place bottom half on a plate and generously top with strawberries, whipped cream, and the top half of the shortcake.
  2. (*Shortcake recipe adapted from The America's Test Kitchen Family Cookbook)