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Strawberry Basil Shortcake

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This strawberry basil shortcake is the perfect summertime dessert. Tender shortcake biscuits topped with homemade strawberry jam, macerated berries with basil and fresh whipped cream. So easy and delicious you’ll want to make it all summer long. 

This post is sponsored by Cold Stone Creamery. As always all thoughts and opinions are 100% my own.

When I was in the 8th grade my mom moved to Florida. I lived with my dad so that meant I got to stay in Ohio but it also meant I now lived hundreds of miles away from my mom. I think having this distance has sorta made me different than most daughters. I love my mom dearly but I’m sadly used to not having her around. I’m used to only seeing her once or (maybe) twice a year and instead have more of a phone relationship. However, right now I’m excited because she is coming for a visit in just 1 week! 

Like most moms, my mom always made the best food. I remember CRAVING her macaroni and cheese and in the summer, it was all about the strawberries. She would cut up a giant bowl of strawberries, sprinkle them with sugar and put them in the fridge to macerate. I knew what it meant when I saw that bowl. It meant STRAWBERRY SHORTCAKE! It also means I found a million reasons to open the fridge so I could steal sweet berries straight from the bowl.

Now, because my mom lives far away when Mother’s Day comes around I’m not really able to spend the day with her. However, this year things are going to be a just a little bit different. My brother and sister-in-law live in Florida and I have instructed them we are throwing my mom a little dessert party and I’m showing up on Facetime. I know it’s not as great as actually being there in person BUT I get to see her in just 1 week so the phone will have to do for now.

I teamed up with Cold Stone Creamery to help promote their new Strawberry Splendor ice cream cake. It’s a combination of yellow cake, sweet cream ice cream, and strawberry puree. Then it’s wrapped up in a fluffy white frosting and topped with a strawberry glaze. This cake is 100% up my mother’s alley and my mother is going to want to eat the WHOLE thing when my brother shows up with it on Sunday. Plus it reminds me of my favorite strawberry shortcake childhood memories.

Seriously, look at that cake. My whole family is going to go crazy over that sweet beauty! Oh, but think ahead and make sure to place that cake order BEFORE Sunday or you definitely risk that the cake might be sold out. {Let’s face it, if this cake was sold out you would be SAD!}

Ok, I guess I should real quick tell you about this awesome strawberry basil shortcake recipe! First, made a delicious homemade shortbread biscuit that I studded with a little fresh cracked black pepper. Then I made a quick homemade strawberry jam AND I macerated fresh berries with basil. Then I opened up the shortcake, topped it with jam, berries and a dollop of fresh vanilla bean whipped cream made with my favorite vanilla bean paste. It reminded me of my mom from the very first bite!

{Looking for more delicious strawberry recipes? Try my roasted strawberry Greek yogurt scones, cheesecake stuffed strawberries or my strawberry shortcake cookies. Also, try a few of my fellow food bloggers recipes – peach cobbler shortcake cake, strawberry shortcake scones, soft baked strawberry shortcake cookies or this delicious strawberry shortcake fudge.}

Strawberry Basil Shortcake

This strawberry basil shortcake is the perfect summertime dessert. Tender shortcake biscuits topped with homemade strawberry jam, macerated berries with basil and fresh whipped cream. So easy and delicious you'll want to make it all summer long.

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


For berries:

  • 1 cup quartered strawberries
  • 2 tablespoons basil, rolled and sliced (chiffonade)
  • 1 tablespoon dark brown sugar

For jam: 

  • 1-1/2 cups quartered strawberries
  • 3 tablespoons dark brown sugar
  • 1 tablespoon water

For shortcake:

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1-1/2 teaspoon baking powder
  • 1 teaspoon fresh cracked pepper
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cold butter, cut into small cubes
  • 1/2 cup heavy cream

For whipped cream: 

Slightly adapted from Epicurious


Preheat oven to 400 degrees and line a baking sheet with parchment paper or a Silpat liner.

For berries:
Add all ingredients to a small mixing bowl, stir to combine, cover and keep cold in the refrigerator.

For jam:
Add ingredients to a 10-inch skillet set over medium-high heat. Stir to combine and let the berries warm over the stove. They will start to soften and using your spatula crush some of the berries. Leaving some of the berries whole and some smashed.

Cook until the berries are a jam consistency. Let cool.

For shortcake:
In a bowl whisk together flour, sugar, baking powder, fresh cracked pepper and kosher salt.

Add cold butter to the flour mixture and cut in using a pastry blender until the flour only has a few pea-size pieces of butter left throughout the mixture.

Add cream and stir until the mixture just comes together. It will be sticky so don't freak out.

Flour a board (or counter) and lay out the dough. Top the dough with a little more flour and pat out the dough to a rectangle that is 3/4 inches thick.

Cut the dough into 4 pieces and place on your prepared baking sheet. Baste the tops with a little heavy cream and bake for about 20 minutes or until fully cooked.

For whipped cream:
Add all ingredients to the bowl of an electric mixer and mix on high until whipped.

For assembly:
Cup open shortcake, top with jam, fresh berries and whipped cream.