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Individual Strawberry and Basil Shortcakes

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Individual Strawberry and Basil Shortcakes are a refreshing summer dessert that combines sweet, juicy strawberries with fragrant basil, all atop buttery shortcakes. Perfect for picnics or backyard gatherings, each bite offers a delightful balance of flavors that will impress your friends and family. With simple ingredients and easy preparation, you’ll create an Instagram-worthy dessert that’s sure to be a crowd-pleaser.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and sliced
  • 1 tbsp granulated sugar (for strawberries)
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar (for shortcakes)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup heavy cream
  • 1 tsp vanilla extract
  • 1/4 cup powdered sugar (for whipped cream)

Instructions

  1. In a bowl, combine sliced strawberries with 1 tablespoon of sugar. Let them macerate while preparing the shortcakes.
  2. Preheat the oven to 425°F (220°C). In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
  3. Add cold butter cubes to the dry mix and work until the mixture resembles coarse crumbs.
  4. Stir in heavy cream and vanilla extract until just combined; avoid overmixing.
  5. Scoop mounds of dough onto a lined baking sheet and bake for 15-20 minutes until golden brown.
  6. While baking, whip heavy cream with powdered sugar until soft peaks form.
  7. Serve shortcakes topped with macerated strawberries and whipped cream.

Nutrition

Keywords: For a twist, substitute basil with mint or add balsamic vinegar to the strawberries. To store, wrap biscuits tightly in plastic wrap and refrigerate strawberries separately for up to two days.

Find it online: https://rosykitchenette.com/irresistible-individual-strawberry-and-basil-shortcakes/