Chef Megan Mitchell

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Strawberry Basil Shortcakes

  • Serves: 8
  • Complexity: medium
  • Print
Strawberry Basil Shortcakes

Ingredients

  • 3 cups AP flour
  • ½ cup granulated sugar
  • 3 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. fine sea salt
  • 12 tbsp. unsalted butter, cold and cubed
  • ½ cup heavy cream, plus 1 tbsp. for brushing
  • 2 eggs
  • Large sugar crystals, for sprinkling
  • 2 ½ pounds strawberries, preferably organic
  • 1 lemon, juiced
  • 1/4 cup granulated sugar
  • 1/3 cup basil leaves, tightly packed
  • 2 cups heavy cream, cold
  • 1 tsp. vanilla extract
  • 1/4 cup powdered sugar, sifted

Directions

  1. In a food processor or stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, baking soda and salt. Mix for 1 minute to combine. Next add in the cubed butter and mix on low to medium until the butter is incorporated. It should look like wet sand and the butter should be about the size of peas.

  2. In a small bowl combine the ½ cup of cream with the eggs. Whisk with a fork. Pour the mixture into the butter and flour and mix on low just until the dough comes together.

    Pour the dough out onto a flat surface and push the chunks together to form one solid mass, try not to overwork the dough or warm it up with your hands. Press the dough out into about and 1-inch thick round. Wrap with plastic wrap and refrigerate for 2 hours.

  3. While the dough chills, prepare the strawberries. Wash, dry and remove the stems. Cut into ¼ inch thick slices and place into a bowl along with the lemon juice and ¼ cup of sugar. With a very sharp knife, making sure not to bruise the basil, roughly chop the leaves and add to strawberries. Toss to combine and then refrigerate until needed, at least 2 hours.

  4. Preheat oven to 375F. Line a baking sheet with parchment paper or a silicone baking mat.

  5. Remove the dough from the refrigerator and cut in half. Cut both halves into 4 triangles equaling 8 pieces. Place the triangles on the prepared baking sheet. Brush the tops with the 2 tbsp. of heavy cream and sprinkle with the sugar.

    Bake for 20-25 minutes or until puffed and golden brown. The bottoms will brown more than the tops. Remove and let cool fully on a cooling rack.

  6. While the shortcakes are cooling make the whipped cream. In a stand mixer fitted with a whisk attachment or with a hand mixer, beat the heavy cream with the vanilla and powdered sugar until soft peaks form, about 3-5 minutes. Keep refrigerated until needed.

  7. To serve slice the shortcakes in half horizontally. Place the bottom half on a plate or in a shallow bowl. Scoop a hefty amount of whipped cream followed by the berries and basil with a drizzle of the juices. Top with remaining half. 

    Recipe Courtesy of Megan Mitchell

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