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Strawberry Basil Shortcakes with Vanilla Chantilly Cream Simple Syrup

Season: Spring

Prep time: 20 minutes

Cook time: 30 minutes


3 tbsp. coconut/maple/pure cane sugar

2 tsp. baking powder

1/2 tsp. baking soda

½ tsp. kosher or sea salt

2 cups all-purpose flour + more for surface (Cup4cup Gluten Free flour)

8 tbls. (1 stick) chilled unsalted grass-fed butter, cut into pieces

1 egg

1/2 cup plus 2 tbsp. buttermilk

1 tsp. vanilla paste or extract

1½ pound fresh strawberries, cut in half

3 tbsp. pure cane sugar

1/2 cup basil leaves, chiffonade

2 cups heavy cream

2 tbsp. powdered sugar

1/2 tsp. vanilla

1/4 cup water

5 basil leaves

1 tbsp. powdered sugar


Preheat oven to 400°.

Whisk sugar, baking powder, baking soda, 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 pea-size pieces.

In small bowl mix together buttermilk, vanilla and egg.

Add liquid mixture to flour and mix until dough just comes together.(it will be sticky).

Turn out dough onto a lightly floured surface and pat into a 12x4” rectangle about ¾” thick. Cut out rounds with a 2½" biscuit cutter, re-rolling scraps as needed to make 8 rounds.

Transfer rounds to a parchment lined baking sheet. Bake until tops are golden brown and shortcakes are cooked through, 15–18 minutes.

Slice in half 2 cups strawberries and mix with 2 tbsp.sugar and 1 tbsp. basil chiffonade. Gently mix well and cover with plastic wrap and store in refrigerator until being used.

Using an electric mixer, beat cream, vanilla , and 2 Tbsp. confectioners sugar to soft peaks, about 4 minutes. Keep cool.

Simple syrup

Add filtered water, basil and powdered sugar in small pot and gently simmer for 5 minutes. Set aside. Add 1 tbs of the strawberry juice from macerated strawberries.

Slice biscuits in half and put a scoop of cream then strawberries. Add a bit more cream on top of biscuit and 2 strawberries.

Pour 1 tsp simple syrup. Garnish with ribboned basil.

Cooks note: If NOT using cup4cup GF flour, add 1 tsp xanthan gum or Psyllium Husk to flour. mix well.


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