Strawberry Shortcakes with Honeyed Basil Butter

Biscuit-style shortcakes are coated in jammy, sweet strawberries and topped off with a dollop of sweet cream and basil butter!

This dessert is one of my favorite ways to celebrate strawberry season, and is a crowd favorite.

While strawberry shortcakes are typically a summer dessert, these can be made year-round! Simply swap out the fresh strawberries for frozen.

Ingredients

Shortcakes:

  • 2 cups AP flour
  • 3 tbsp cornstarch
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 2 tbsp sugar
  • 1 tsp salt
  • 10 tbsp cold butter, cut into 1/2-inch chunks
  • 3/4 cup buttermilk

Cream:

  • 2 cups whole milk greek yogurt
  • 2-3 tbsp honey

Honeyed Basil Butter:

  • 3 tbsp butter
  • 10 leaves of basil
  • 2 tsp honey

Strawberries

  • 2 pints strawberries
  • 2-3 tbsp sugar, to taste

Directions

  1. Preheat the oven to 425F and line a baking sheet with parchment paper.
  2. Whisk together the dry ingredients for the shortcakes: flour, cornstarch, baking powder, baking soda, sugar, and salt.
  3. Add the pieces of cold butter to the dry ingredients. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Add the buttermilk and stir until the dough is a sticky, shaggy mass. Do not overmix.
  4. Grab the dough in 6-8 bals and place on the prepared baking sheet. Do not smooth out — they're better when rough! Bake for 13-15 mins, until golden.
  5. While biscuits bake, stir together the honey and yogurt. Mix the butter with honey and chopped basil.
  6. Mash up 1/4 of the strawberries. Slice the remainder into quarters. Mix the mashed berries, sliced berries, and sugar. Let sit for 10 minutes for berries to soften.
  7. Slice the shortcakes in half, pour strawberries and cream on bottom half. Put butter on top half and combine. Enjoy!