Strawberry-Basil Shortcake Recipe

I found this shortcake recipe in Bon Appétit Magazine. The pictures looked so good that I couldn’t resist making these...Amazingly Good!
Below you can find the recipe and hopefully you’ll be able to try these shortcakes out for yourself.


1/4  cup sugar
1     Tbsp. baking powder
1/2  tsp. kosher salt
2     cups all-purpose flour, plus more for surface
6     Tbsp. (3/4 stick) chilled unsalted butter, cut into pieces
1     cup heavy cream
1     large egg, beaten to blend


1 1/2 lb. fresh strawberries, hulled, quartered and divided (about 3 cups)
4   Tbsp. sugar, divided
2   sprigs basil
2   cups heavy cream
2   Tbsp. crème fraîche

SHORTCAKES: Preheat oven to 400 degrees. 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)
Turn dough out onto a lightly floured surface and pat into a 12x4” rectangle about 3/4” think. Cut out rounds with a 2 1/2” biscuit cutter (I used a cookie cutter), re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 Tbsp. water in a small bowl. Transfer rounds to a parchment-lined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are baked through, 15-20 minutes.

BERRIES & ASSEMBLY: Coarsely chop 2 cups strawberries and cook with 2 Tbsp. sugar in a medium saucepan over medium hear, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let cool completely.

Meanwhile, toss basil, 1 Tbsp. sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10-15 minutes. Discard basil.

Using an electric mixer, beat cream, crème fraîche, and remaining 1 Tbsp. sugar to soft peaks, about 4 minutes.

Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.

Side note: I could not find crème fraîche at the local grocery so I left it out of the recipe and basically just made whipped cream. It was still delicious!