Strawberry Basil Shortcake

Total Time:  45 min
Yield: #6


  • 16 oz. strawberries, rinsed
  • 1/2 cup sugar
  • handful of fresh basil leaves, chopped
  • 4 cups whole wheat flour
  • 4 Tablespoons sugar
  • 5 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cup heavy whipping cream
  • 1/8 cup butter, melted


  • Hull the strawberries and slice them in half. 
  • Put most of the strawberries in a bowl and gently smash them to release their juices. Add the rest of the strawberries and the sugar, and mix. Set to the side.
  • Whisk together flour, sugar, baking powder and salt.
  • Cut cold butter into chunks.
  • Using your fingertips, mix the butter into the flour mixture until it reaches a crumble-like consistency.
  • Add the heavy cream and incorporate into the flour mixture.
  • Transfer to a floured surface and knead the dough out to 1/2 inch thickness. Using a cup or a biscuit cutter, cut out 4 rounds and add them to a baking sheet with parchment paper on it.
  • Mix up the remaining dough to re-use it and cut two more round from it.
  • Brush melted butter over the rounds.
  • Bake at 400 degrees F until golden, 18 minutes. Once done, let cool.
  • Meanwhile, make your whipped cream by shaking 1/2 cup of heavy whipping cream in a chilled jar for 3 minutes. Add a drop of vanilla extract and continue shaking until desired consistency -- another 2-3 minutes.
  • Finish your strawberry mixture by cutting the basil and mixing it in with the strawberries.
  • Cut your shortcakes in half. 
  • Add strawberries to the bottom half, add the top half of the shortbread and spoon more strawberries on top -- topped with a dollop of whipped cream and some fresh basil leaves.