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Basil-Infused Strawberry Shortcakes

Basil-Infused Strawberry Shortcakes

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, baking powder, and salt and mix on medium speed to combine. Add the butter and mix until it is reduced to the size of peas, about 3 minutes. Add the eggs, buttermilk, and vanilla and mix until combined, about 2 minutes.

Turn out the dough onto a clean, lightly floured work surface. Press the dough together to form it into a rectangle. Take the far end of the rectangle and fold the dough in half over itself. Press down on the folded mass and give the dough a quarter turn. Repeat the folding-and-turning process for three turns. (This process makes layers in the dough that create nice flaky shortcakes.) Shape the dough into a disc and wrap it in plastic wrap. Let the dough rest in the refrigerator for at least 20 minutes or up to 1 hour.

Meanwhile, in a medium bowl, combine the strawberries with the granulated sugar, lemon juice, and basil and stir to combine. Cover the bowl with plastic wrap and let the strawberries macerate at room temperature for at least 30 minutes or up to 1 hour.

Arrange a rack in the center of the oven and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside. Remove the dough from the refrigerator. On a clean and lightly floured work surface, roll the dough into a 1/2-inch-thick circle. Cut the circle into 8 wedges. Arrange the wedges on the prepared baking sheet. Brush the wedges with the cream and sprinkle with the turbinado sugar. Bake for about 20 minutes or until golden brown on top. Remove the shortcakes from the oven and let cool on the baking sheet for 10 minutes.

Cut the shortcakes in half along the equator and place one bottom half on each of eight plates. Spoon the strawberries over the shortcakes, dividing them equally and reserving a few spoonfuls for the top. Top each serving with a generous spoonful of whipped cream. Set the top halves of the shortcakes over the whipped cream and strawberries. Garnish with another dollop of whipped cream and a few more strawberries and serve immediately.


  1. Shortcakes:
    • 1/4 cup sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoons kosher salt
    • 2 cups all-purpose flour, plus more for surface
    • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
    • 1 cup heavy cream
    • 1 large egg, beaten to blend
  2. Berries and assembly:
    • 1 1/2 pounds fresh strawberries, hulled, quartered (about 3 cups), divided
    • 4 tablespoons sugar, divided
    • 2 sprigs basil
    • 2 cups heavy cream
    • 2 tablespoons crème fraîche
  1. Shortcakes:
    1. Preheat oven to 400°. 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).
    2. Turn out dough onto a lightly floured surface and pat into a 12x4" rectangle about 3/4" thick. Cut out rounds with a 2 1/2" biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 tablespoon water in a small bowl. Transfer rounds to a parchmentlined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15󈞀 minutes.
    3. DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.
    1. Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 tablespoons sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.
    2. Meanwhile, toss basil, 1 tablespoon sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10󈝻 minutes. Discard basil.
    3. Using an electric mixer, beat cream, crème fraîche, and remaining 1 tablespoon sugar to soft peaks, about 4 minutes.
    4. Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.

    1. Shortcakes:
      • 1/4 cup sugar
      • 1 tablespoon baking powder
      • 1/2 teaspoons kosher salt
      • 2 cups all-purpose flour, plus more for surface
      • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
      • 1 cup heavy cream
      • 1 large egg, beaten to blend
    2. Berries and assembly:
      • 1 1/2 pounds fresh strawberries, hulled, quartered (about 3 cups), divided
      • 4 tablespoons sugar, divided
      • 2 sprigs basil
      • 2 cups heavy cream
      • 2 tablespoons crème fraîche
    1. Shortcakes:
      1. Preheat oven to 400°. 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).
      2. Turn out dough onto a lightly floured surface and pat into a 12x4" rectangle about 3/4" thick. Cut out rounds with a 2 1/2" biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 tablespoon water in a small bowl. Transfer rounds to a parchmentlined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15󈞀 minutes.
      3. DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.
      1. Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 tablespoons sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.
      2. Meanwhile, toss basil, 1 tablespoon sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10󈝻 minutes. Discard basil.
      3. Using an electric mixer, beat cream, crème fraîche, and remaining 1 tablespoon sugar to soft peaks, about 4 minutes.
      4. Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.

      1. Shortcakes:
        • 1/4 cup sugar
        • 1 tablespoon baking powder
        • 1/2 teaspoons kosher salt
        • 2 cups all-purpose flour, plus more for surface
        • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
        • 1 cup heavy cream
        • 1 large egg, beaten to blend
      2. Berries and assembly:
        • 1 1/2 pounds fresh strawberries, hulled, quartered (about 3 cups), divided
        • 4 tablespoons sugar, divided
        • 2 sprigs basil
        • 2 cups heavy cream
        • 2 tablespoons crème fraîche
      1. Shortcakes:
        1. Preheat oven to 400°. 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).
        2. Turn out dough onto a lightly floured surface and pat into a 12x4" rectangle about 3/4" thick. Cut out rounds with a 2 1/2" biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 tablespoon water in a small bowl. Transfer rounds to a parchmentlined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15󈞀 minutes.
        3. DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.
        1. Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 tablespoons sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.
        2. Meanwhile, toss basil, 1 tablespoon sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10󈝻 minutes. Discard basil.
        3. Using an electric mixer, beat cream, crème fraîche, and remaining 1 tablespoon sugar to soft peaks, about 4 minutes.
        4. Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.

        1. Shortcakes:
          • 1/4 cup sugar
          • 1 tablespoon baking powder
          • 1/2 teaspoons kosher salt
          • 2 cups all-purpose flour, plus more for surface
          • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
          • 1 cup heavy cream
          • 1 large egg, beaten to blend
        2. Berries and assembly:
          • 1 1/2 pounds fresh strawberries, hulled, quartered (about 3 cups), divided
          • 4 tablespoons sugar, divided
          • 2 sprigs basil
          • 2 cups heavy cream
          • 2 tablespoons crème fraîche
        1. Shortcakes:
          1. Preheat oven to 400°. 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).
          2. Turn out dough onto a lightly floured surface and pat into a 12x4" rectangle about 3/4" thick. Cut out rounds with a 2 1/2" biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 tablespoon water in a small bowl. Transfer rounds to a parchmentlined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15󈞀 minutes.
          3. DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.
          1. Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 tablespoons sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.
          2. Meanwhile, toss basil, 1 tablespoon sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10󈝻 minutes. Discard basil.
          3. Using an electric mixer, beat cream, crème fraîche, and remaining 1 tablespoon sugar to soft peaks, about 4 minutes.
          4. Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.

          1. Shortcakes:
            • 1/4 cup sugar
            • 1 tablespoon baking powder
            • 1/2 teaspoons kosher salt
            • 2 cups all-purpose flour, plus more for surface
            • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
            • 1 cup heavy cream
            • 1 large egg, beaten to blend
          2. Berries and assembly:
            • 1 1/2 pounds fresh strawberries, hulled, quartered (about 3 cups), divided
            • 4 tablespoons sugar, divided
            • 2 sprigs basil
            • 2 cups heavy cream
            • 2 tablespoons crème fraîche
          1. Shortcakes:
            1. Preheat oven to 400°. 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).
            2. Turn out dough onto a lightly floured surface and pat into a 12x4" rectangle about 3/4" thick. Cut out rounds with a 2 1/2" biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 tablespoon water in a small bowl. Transfer rounds to a parchmentlined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15󈞀 minutes.
            3. DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.
            1. Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 tablespoons sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.
            2. Meanwhile, toss basil, 1 tablespoon sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10󈝻 minutes. Discard basil.
            3. Using an electric mixer, beat cream, crème fraîche, and remaining 1 tablespoon sugar to soft peaks, about 4 minutes.
            4. Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.

            1. Shortcakes:
              • 1/4 cup sugar
              • 1 tablespoon baking powder
              • 1/2 teaspoons kosher salt
              • 2 cups all-purpose flour, plus more for surface
              • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
              • 1 cup heavy cream
              • 1 large egg, beaten to blend
            2. Berries and assembly:
              • 1 1/2 pounds fresh strawberries, hulled, quartered (about 3 cups), divided
              • 4 tablespoons sugar, divided
              • 2 sprigs basil
              • 2 cups heavy cream
              • 2 tablespoons crème fraîche
            1. Shortcakes:
              1. Preheat oven to 400°. 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).
              2. Turn out dough onto a lightly floured surface and pat into a 12x4" rectangle about 3/4" thick. Cut out rounds with a 2 1/2" biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 tablespoon water in a small bowl. Transfer rounds to a parchmentlined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15󈞀 minutes.
              3. DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.
              1. Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 tablespoons sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.
              2. Meanwhile, toss basil, 1 tablespoon sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10󈝻 minutes. Discard basil.
              3. Using an electric mixer, beat cream, crème fraîche, and remaining 1 tablespoon sugar to soft peaks, about 4 minutes.
              4. Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.

              1. Shortcakes:
                • 1/4 cup sugar
                • 1 tablespoon baking powder
                • 1/2 teaspoons kosher salt
                • 2 cups all-purpose flour, plus more for surface
                • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
                • 1 cup heavy cream
                • 1 large egg, beaten to blend
              2. Berries and assembly:
                • 1 1/2 pounds fresh strawberries, hulled, quartered (about 3 cups), divided
                • 4 tablespoons sugar, divided
                • 2 sprigs basil
                • 2 cups heavy cream
                • 2 tablespoons crème fraîche
              1. Shortcakes:
                1. Preheat oven to 400°. 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).
                2. Turn out dough onto a lightly floured surface and pat into a 12x4" rectangle about 3/4" thick. Cut out rounds with a 2 1/2" biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 tablespoon water in a small bowl. Transfer rounds to a parchmentlined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15󈞀 minutes.
                3. DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.
                1. Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 tablespoons sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.
                2. Meanwhile, toss basil, 1 tablespoon sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10󈝻 minutes. Discard basil.
                3. Using an electric mixer, beat cream, crème fraîche, and remaining 1 tablespoon sugar to soft peaks, about 4 minutes.
                4. Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.

                1. Shortcakes:
                  • 1/4 cup sugar
                  • 1 tablespoon baking powder
                  • 1/2 teaspoons kosher salt
                  • 2 cups all-purpose flour, plus more for surface
                  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
                  • 1 cup heavy cream
                  • 1 large egg, beaten to blend
                2. Berries and assembly:
                  • 1 1/2 pounds fresh strawberries, hulled, quartered (about 3 cups), divided
                  • 4 tablespoons sugar, divided
                  • 2 sprigs basil
                  • 2 cups heavy cream
                  • 2 tablespoons crème fraîche
                1. Shortcakes:
                  1. Preheat oven to 400°. 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).
                  2. Turn out dough onto a lightly floured surface and pat into a 12x4" rectangle about 3/4" thick. Cut out rounds with a 2 1/2" biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 tablespoon water in a small bowl. Transfer rounds to a parchmentlined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15󈞀 minutes.
                  3. DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.
                  1. Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 tablespoons sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.
                  2. Meanwhile, toss basil, 1 tablespoon sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10󈝻 minutes. Discard basil.
                  3. Using an electric mixer, beat cream, crème fraîche, and remaining 1 tablespoon sugar to soft peaks, about 4 minutes.
                  4. Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.

                  1. Shortcakes:
                    • 1/4 cup sugar
                    • 1 tablespoon baking powder
                    • 1/2 teaspoons kosher salt
                    • 2 cups all-purpose flour, plus more for surface
                    • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
                    • 1 cup heavy cream
                    • 1 large egg, beaten to blend
                  2. Berries and assembly:
                    • 1 1/2 pounds fresh strawberries, hulled, quartered (about 3 cups), divided
                    • 4 tablespoons sugar, divided
                    • 2 sprigs basil
                    • 2 cups heavy cream
                    • 2 tablespoons crème fraîche
                  1. Shortcakes:
                    1. Preheat oven to 400°. 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).
                    2. Turn out dough onto a lightly floured surface and pat into a 12x4" rectangle about 3/4" thick. Cut out rounds with a 2 1/2" biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 tablespoon water in a small bowl. Transfer rounds to a parchmentlined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15󈞀 minutes.
                    3. DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.
                    1. Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 tablespoons sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.
                    2. Meanwhile, toss basil, 1 tablespoon sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10󈝻 minutes. Discard basil.
                    3. Using an electric mixer, beat cream, crème fraîche, and remaining 1 tablespoon sugar to soft peaks, about 4 minutes.
                    4. Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.

                    1. Shortcakes:
                      • 1/4 cup sugar
                      • 1 tablespoon baking powder
                      • 1/2 teaspoons kosher salt
                      • 2 cups all-purpose flour, plus more for surface
                      • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
                      • 1 cup heavy cream
                      • 1 large egg, beaten to blend
                    2. Berries and assembly:
                      • 1 1/2 pounds fresh strawberries, hulled, quartered (about 3 cups), divided
                      • 4 tablespoons sugar, divided
                      • 2 sprigs basil
                      • 2 cups heavy cream
                      • 2 tablespoons crème fraîche
                    1. Shortcakes:
                      1. Preheat oven to 400°. 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).
                      2. Turn out dough onto a lightly floured surface and pat into a 12x4" rectangle about 3/4" thick. Cut out rounds with a 2 1/2" biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 tablespoon water in a small bowl. Transfer rounds to a parchmentlined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15󈞀 minutes.
                      3. DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.
                      1. Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 tablespoons sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.
                      2. Meanwhile, toss basil, 1 tablespoon sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10󈝻 minutes. Discard basil.
                      3. Using an electric mixer, beat cream, crème fraîche, and remaining 1 tablespoon sugar to soft peaks, about 4 minutes.
                      4. Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.