Let’s be honest: basic strawberry shortcake is fine. But summer called and added basil whipped cream, and suddenly it’s unforgettable. This strawberry shortcake with basil whipped cream is equal parts classic, fresh, and a little sophisticated. It’s like wearing sneakers with a sundress. It’s quick, easy, and feels timeless without the fuss.
July is prime strawberry time, and sure, I can’t resist indulging in them in the middle of January or when they first start populating grocery stores as soon as spring comes around, but the truth is out-of-season strawberries are tolerable at most.
When it’s peak season, they’re so perfectly delicate and juicy, they practically beg to be devoured right on the spot. But if you’re strong enough to fight the urge, they can be turned into scrumptious little strawberry shortcakes.
When I started working on this recipe, I wanted something that was quick, straightforward, and that called for a reasonable amount of ingredients. I did plenty of research and reading, and came across some very interesting versions, like Jame Beard’s famous strawberry shortcake recipe that has the secret ingredient of finely crumbled hard-boiled egg yolks. It might sound unorthodox, but the hard-boiled yolks are supposed to enrich the dough without toughening it, contributing to a perfectly tender crumb. Isn’t that cool?
I’ve yet to try that one (if you have, please let me know in the comments!), but it’s certainly on my list. For this recipe, the goal was to have a dough that’s just as tender and rich, but keeping the process and ingredient list minimal: so no eggs. I mean, what if you don’t have any eggs on hand?
Well, no eggs, no problem.
What Makes This Strawberry Shortcake Special
- Minimal yet flavorful: no eggs in the dough, just cold butter and cream for tender, flaky layers.
- Herby upgrade: the basil-infused whipped cream adds a surprising pop that highlights strawberries beautifully.
- Prep-friendly: you can bake the shortcakes ahead and chill the cream overnight, aka tress-free summer dessert magic.
A Few Tips
The dough comes together very quickly, and you can either use a food processor or do it by hand. Regardless of the method, the key to a successful dough is to keep it cold.
Cold butter is cut into the flour and creates a pastry that’s more crumbly than stretchy. If doing by hand, make sure to work it quickly into the flour, using your fingertips to break the butter into pea-sized pieces. If you notice the butter starting to melt, it’s advisable to put the bowl in the fridge for a few minutes until the butter solidifies.
Despite the lack of eggs, there’s still plenty of fat in the dough – from the butter and heavy cream – and they add structure, texture and richness to it. Another key aspect here: you don’t want to overwork the dough. So keep the kneading minimal to avoid gluten formation. If you overwork the dough you develop gluten; too much gluten creates a tough shortcake. You want a tender shortcake!
The dough might look too wet when you first add in the cream, but don’t worry, it’ll come together once you start kneading.
Basil Infused Whipped Cream
Basil and strawberry, separately, taste like summer. Together, they become a powerfully fragrant combo. Basil contains eugenol, which enhances strawberry aromas. So this whipped cream makes the strawberries taste brighter and sweeter. It’s a sniff-and-savor flavor trick that feels magical.
Basil’s aromatic oils and subtle peppery notes add complexity and depth to the sweetness of strawberries. They balance each other and create a harmonious flavor profile.
When making your basil cream, you can infuse it hot or cold. But because we’re working with fresh basil, a cold infusion works a little bit better. Coarsely chop or tear basil leaves, stir into the cream, cover and refrigerate 8 to12 hours. Then strain, pressing on the leaves to extract as much cream as possible, and discard the leaves. Whip to soft peaks. You can make it ahead of time and keep refrigerated until ready to use.
Substitutions and Variations
No strawberries? Feel free to try other berries or stone fruit instead.
No basil? Use mint or lemon thyme.
Homemade strawberry jam is quite effortless to make, but if you don’t feel like it, macerated strawberries taste fantastic. To macerate the strawberries simply stir together halved strawberries, about 1 tbsp lemon, a little bit of sugar, and a pinch of salt in a bowl. Let stand at room temperature until juices are released.
FAQ
Q: Can I make this ahead? A: Yes! Biscuits can be baked a day before or frozen for longer periods, strawberries can be sliced and macerated up to a day in advance, infused cream can be made the day before, and the jam can be made days before.
Q: No basil?
A: Use mint, thyme or rosemary for a different herb twist.
Q: Can I use frozen strawberries?
A: Absolutely, especially if you’re making the jam version. If making macerated strawberries, let them thaw in the refrigerator first.
Tried this Strawberry Shortcake with Basil Whipped Cream? Let me know in the comments!
More Strawberry Recipes
Fried Halloumi and Strawberry Salad: Crisp watercress, sweet strawberries, and golden fried halloumi come together in this fresh, flavor-packed salad. It’s a simple yet satisfying dish that’s perfect for lunch, light dinners, or summer entertaining.
Strawberry Orange Layer Cake: Bright citrus and sweet strawberries are a perfect match in this soft, tender layer cake. It’s an elegant dessert that’s just as fitting for celebrations as it is for a weekend baking project.
Strawberry Summer Cake: This easy, buttery, nutty cake showcases juicy fresh strawberries in every bite. Simple to make and endlessly delicious, it’s the kind of dessert you’ll want to bake all season long.
Plum Strawberry Cobbler: Sweet strawberries and tart, juicy plums bake beneath a nutty, buttery topping for a rustic dessert that’s full of summer flavor. Serve it warm with a scoop of vanilla ice cream for the ultimate treat.
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Strawberry Shortcake with Basil Whipped Cream
Ingredients
Equipment:
For the Basil Whipped Cream:
- 2 cups heavy cream
- 25 leaves fresh basil, torn
For the Strawberry Jam:
- 12 oz (350g) strawberries, hulled and halved
- 90g (½ cup) granulated sugar
- 1 tsp vanilla
- ¼ cup water
For the Shortcake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 3 tbsp tbsp granulated sugar, plus 2 tbsp for topping
- ½ tsp sea salt
- ½ cup unsalted butter, cold, cut into small cubes (½" pieces)
- 1 cup heavy cream, plus 2 tbsp for brushing
Instructions
Make basil whipped cream:
- Heat the heavy cream in a small saucepan over low heat until it's steaming around the edges. Don't let it boil. Remove from the heat and stir in the torn basil leaves. Cover and steep for 15-20 minutes.
- Strain out the basil, pressing gently on the leaves. Chill the cream until very cold (30-60 minutes in the refrigerator, or about 15-20 minutes in the freezer, stirring once or twice to prevent ice crystals).
Make the strawberry jam:
- Combine the strawberries, sugar, vanilla, and water in a saucepan over medium head. Bring to a simmer and cook over medium low heat for about 10 minutes, stirring occasionally, until desired consistency. Set aside to cool.
Make the shortcakes:
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together the flour, baking powder, 3 tbsp sugar, and salt to combine.
- Add the butter and toss with dry ingredients until coated. Work the butter into the dry ingredients by using your fingertips and pinching it until there are lots of flat shards and pea-sized bits remaining. Those small, uneven pieces of butter create steam pockets as the shortcakes bake, contributing to a tender, flaky end result.
- Create a well in the center of the dry ingredients. Add 1 cup heavy cream into the well. Working with a fork or rubber spatula, mix until large, shaggy clumps form.
- Knead once or twice (don’t over mix) until it forms a mass and most of the flour has been incorporated into the dough.
- Transfer the dough to a lightly floured surface. Pat to a 1 inch-thick square (it should be about 6x6").
- Cut the dough into 4 equal squares. Stack them all on top of each other, creating a tall tower of dough. Press down on the stack with your hands, flattening the dough back to a square. This stacking method is what will create lots of flaky layers.
- Pat to a rectangle about 1" thick. Using a round cookie cutter, cut into biscuits or cut the rectangle in half lengthwise, then cut each of those 2 rectangles into 3 squares. Transfer to the prepared baking sheet. Freeze for about 15 minutes or 30 minutes in the fridge. (This will help ensure that the shortcakes keep their shape in the oven.)
- Meanwhile, preheat the oven to 400°F.
- Brush tops with remaining heavy cream and sprinkle with remaining sugar.
- Bake shortcakes until golden brown all over, 18-25 minutes.
- Let shortcakes cool for at least 15 minutes. Gently split shortcakes in half with your hands or using a knife. Place bottom halves in serving bowls. Divide whipped cream and strawberry jam among bottom halves. Drizzle any syrupy juices left over. Close with top halves of shortcake. Serve.
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