We love the combination of gently cooked and raw strawberries in this not-too-sweet version of the classic dessert.
Ingredients
Makes 8 servings
Shortcakes:
Berries and assembly:
Shortcakes:
Step 1
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).
Step 2
Turn out dough onto a lightly floured surface and pat into a 12x4" rectangle about 3/4" thick. Cut out rounds with a 2 1/2" biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 tablespoon water in a small bowl. Transfer rounds to a parchmentlined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15–20 minutes.
Step 3
DO AHEAD:Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.
Berries and Assembly:
Step 4
粗切2杯草莓(使用任何擦伤or less perfect ones) and cook with 2 tablespoons 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.
Step 5
Meanwhile, toss basil, 1 tablespoon sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10–15 minutes. Discard basil.
Step 6
Using an electric mixer, beat cream, crème fraîche, and remaining 1 tablespoon sugar to soft peaks, about 4 minutes.
Step 7
Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.
Leave a Review
Reviews (7)
Back to TopThis recipe was a big hit at my July 4th gathering! The cream biscuits got raves. The recipe worked well and I would definitely make this again. I wish I had the #5 as a rating choice!
maryinthewoods
Springfield, OH
7/5/2021
Made this for dessert after our Memorial Day BBQ and it was a huge hit! I left the basil in and also used shortcake biscuits from Trader Joes. The creme fraiche in the whipped cream was a great touch and I quickly ran out of the cooked berries...yay! Next time I will make the biscuits from scratch!
npearson1
Los Gatos,CA
6/2/2015
I made this as the recipe was written and it was terrific. Yes, the shortbread is a drier biscuit but soft on the inside and just the right amount of sweet. It holds up very well to have the strawberries and whipped cream piled on. I thought that there would not be enough strawberries but there were plenty. All my guests loved it.
mborts
St. Louis, MO
4/5/2015
I'll try this next summer with local strawberries ... our strawberry season is very short here ... not more than June!
MCBCHI
Chicago
7/22/2014
I've not made this but I can tell you that the best shortcake is made with two cups White Lily self rising flour, 1 stick COLD butter, two tbls of sugar and one cup of cream. (You can use buttermilk as well) I generally brush the tops with cream before baking in a 500 degree oven. Slap yo' mama good.
realmuddy
7/22/2014
Not sure how to reconcile the differences, but I actually had a very good go with this recipe - the two-ways strawberries produced a topping that was both tart and sweet. I did end up leaving the basil in rather than discarding, and let the strawberries macerate for a few hours while we made and ate dinner. The shortcakes didn't rise as much as I expected, but were still the right texture once they were soaking in some strawberry juice.
amitjs
San Francisco, CA
6/10/2014
Sounded great but was not. Shortcake was not the crumbly biscuity sort I hoped but just sort of bland and solid. Followed recipe exactly for the biscuits There was not enough liquid to saturate the biscuit so it was too dry for even a ton of whipped cream to save. Didn't taste any basil, even though I ll added chiffonade of basil to the sugar the night before to really infuse the sugar which was then mixed with the berries for the top. Should have let it macerate longer than 15 minutes? there must be better recipes out there.
MJablons
Lakeville, MA
5/30/2014
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