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Fresh Strawberry Basil Shortcake Recipe Easy Homemade Dessert with Whipped Mascarpone

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A delightful fresh strawberry basil shortcake featuring flaky biscuits, macerated strawberries with basil, and whipped mascarpone for a perfect summer dessert.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 1 tablespoon baking powder
  • 3 tablespoons granulated sugar (for shortcakes)
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (115g), cold and cubed
  • 2/3 cup heavy cream (160ml), plus extra for brushing
  • 1 teaspoon vanilla extract
  • 4 cups fresh strawberries (600g), hulled and sliced
  • 1/4 cup fresh basil leaves, finely chopped
  • 1/4 cup granulated sugar (50g) (for strawberry topping)
  • 1 tablespoon fresh lemon juice
  • 8 ounces mascarpone cheese (225g), chilled
  • 1/2 cup heavy cream (120ml), cold (for whipped mascarpone)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for whipped mascarpone)

Instructions

  1. In a medium bowl, combine sliced strawberries, chopped basil, sugar, and lemon juice. Toss gently and let macerate at room temperature for at least 30 minutes, stirring occasionally.
  2. Preheat the oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, sugar, and salt.
  3. Add the cold, cubed butter and use a pastry cutter or two forks to cut it in until the mixture looks like coarse crumbs with pea-sized bits of butter.
  4. Pour in the heavy cream and vanilla extract, stirring gently with a spatula until just combined. Do not overmix.
  5. Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Use a round biscuit cutter (about 2.5 inches / 6 cm) to cut out rounds, pressing straight down without twisting.
  6. Gather scraps, gently pat again, and cut more biscuits until dough is used.
  7. Place biscuits on a parchment-lined baking sheet, brush tops with cream, and bake for 12-15 minutes or until golden brown.
  8. While biscuits bake, combine mascarpone, heavy cream, powdered sugar, and vanilla in a chilled bowl. Whip with an electric mixer on medium-high speed until soft peaks form.
  9. Once biscuits are slightly cooled but still warm, split each in half horizontally.
  10. Spoon a generous amount of macerated strawberries onto the bottom half, dollop whipped mascarpone on top, then crown with the biscuit top.
  11. Serve immediately for best texture and flavor.

Notes

If dough is too sticky, chill for 10 minutes before shaping. Brush biscuit tops with cream for a golden finish. Use fresh basil for best flavor. Assemble shortcakes just before serving to keep biscuits flaky and mascarpone light. Frozen strawberries can be used if thawed and drained. For gluten-free, substitute flour with almond or gluten-free blend. For dairy-free, use coconut cream and dairy-free butter.

Nutrition

Keywords: strawberry shortcake, basil, whipped mascarpone, summer dessert, easy shortcake recipe, homemade dessert, fresh berries

Find it online: https://lirafood.com/fresh-strawberry-basil-shortcake-recipe-easy-homemade-dessert-with-whipped-mascarpone/