I have a deep appreciation for freshly baked scones slathered with clotted cream and jam. However, scones don’t quite satisfy my dessert cravings. That’s where shortcakes come in. These delectable treats have a more cake-like texture, thanks to the addition of cornmeal. I go all out by generously filling them with whipped cream and luscious, basil-infused strawberries. When I want a dessert that fully captures the essence of summer and allows me to indulge outdoors in the sunshine, strawberry and basil shortcakes are the perfect choice.
Strawberry and Basil Shortcakes
Preparation: 10 minutes
Chilling: 15 minutes+
Maceration: 20 minutes
Cooking: 50 minutes
Serves: 8
For the shortcakes:
275g plain flour, plus extra for dusting
50g fine cornmeal
50g caster sugar
3 tsp baking powder
¼ tsp fine sea salt
160g cold unsalted butter, diced
200g cold buttermilk
Milk, for glazing
Demerara sugar, for finishing
For the filling:
300g strawberries, hulled and halved
4-5 basil leaves
30g caster sugar
300ml double cream
1 tsp vanilla bean paste
Begin by preheating your oven to 200C (180C fan)/390F/gas 6 and lining a large baking tray with greaseproof paper.
In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Use your fingertips to rub in the diced butter until the mixture resembles coarse crumbs, with the butter pieces about the size of peas. Create a well in the center and pour in the buttermilk. Gently stir until a rough, shaggy dough forms. Transfer the dough onto a lightly floured surface and pat it into a rectangular shape, approximately 2½cm thick. Use a sharp knife or bench scraper to divide the dough into four equal pieces, then stack them on top of each other.
Flatten the stack with your hands to form a new rectangle, and tidy up the edges using the back of a knife. Cut the dough into eight pieces and transfer them to the prepared baking tray. Place the tray in the freezer for 15 minutes or in the refrigerator for 30 minutes to firm up.
Lightly brush the tops of the shortcakes with milk and sprinkle them with demerara sugar. Bake for 24-27 minutes until golden brown and the bases sound hollow when tapped. Transfer the shortcakes to a cooling rack and let them cool completely.
For the filling, place the strawberries in a bowl. Finely shred the basil leaves and add them to the bowl along with the sugar. Mix everything together well, ensuring the strawberries are evenly coated. Allow the mixture to macerate for at least 20 minutes, until the strawberries release their juices and create a syrupy texture. Lightly whip the double cream with the vanilla bean paste and refrigerate it until needed.
To assemble the shortcakes, carefully split them open. Spoon a generous amount of whipped cream onto each half and top with the macerated strawberries and their syrup.
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