Frugal Foodie Mama: Strawberry Basil Sour Cream Shortcakes

Monday, June 3, 2013

Strawberry Basil Sour Cream Shortcakes

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So, who is excited that it is strawberry season now?  (Ummmmm... me, me, me!)
I love juicy, sweet strawberries. 
And I love them even more when they are in season and the prices per quart drop WAY down.
The strawberries I used in the shortcake above?  $1.50 at my local ALDI's!  And can I mention the ones that I picked up from there this past week were just 99 cents??

It is also almost local strawberry season here.  Yes, the local berries I purchase from my farmers market cost 3 to 4 times as much, but those tiny, super sweet strawberries are worth every single penny if you ask me.

I have been wanting to make a traditional strawberry shortcake for a few weeks now.  Growing up, a strawberry "shortcake" was always a slice of angel food cake topped with fresh sliced strawberries and a big dollop of Cool Whip.  (Anyone else grow up believing that is what a strawberry shortcake was too?) ;)
Now, I know a little better.  Not that there is anything wrong with a nice slab of angel food cake, but the sweet, soft biscuits that have been deemed shortcakes are above and beyond to me.  
Since this was my first time making a traditional shortcake from scratch (gasp! right?), I based my shortcake recipe off of our Spiked! Tequila Recipe Challenge winner's recipe for Strawberry Margarita Shortcakes.  (Thank you, Deb!)

But I went a little less than traditional with the strawberry topping.  I have always adored the combination of strawberries and balsamic vinegar, and I thought why not throw a little fresh basil in there for some brightness? :)

What you will need:
For the shortcakes-
1 1/2 cups of flour
3/4 tbsp baking powder
pinch of salt
2 tbsp sugar
3 tbsp butter, chilled & cubed
1/2 cup sour cream (or plain Greek yogurt)
1/4 cup half & half

For the strawberry topping-
2 cups of hulled & sliced fresh strawberries
2 tbsp balsamic vinegar
1 tbsp sugar
4-5 large fresh basil leaves, chiffonade (sliced into thin strips)

Your favorite whipped cream 
Whole basil leaves for garnishing (optional)

Preheat your oven to 425 degrees.  Lined a baking sheet with a silicone baking mat or parchment paper.

In a large bowl, whisk together the flour, baking powder, salt, & sugar.  Using a pastry cutter or 2 butter knives, cut in the chilled butter until a crumbly, pebbly mixture forms.
Mix in the sour cream (or Greek yogurt) and the half & half until a soft dough forms.

Place the dough on a lightly floured surface, and then knead it a few times.  Roll out the dough to about 1/2 inch thick and then cut 4 biscuits from the dough with a biscuit cutter or the top of a glass.  (I was actually able to get 2 more biscuits from this recipe when I rolled the dough out again after cutting out the initial 4 shortcakes.  I saved them for the next morning and had them with a little butter and jelly for breakfast. ;) )
Place the shortcakes on your prepared baking sheet and bake for 10-15 minutes, until just golden brown.

Allow the shortcakes to cool completely on a wire rack.

While your shortcakes are baking, prepare your strawberry topping.  Combine the sliced strawberries, vinegar, & sugar in a medium bowl and mix well to combine.  Mix in the fresh basil right before you are ready to serve.

To plate the shortcakes, just slice the biscuit in half.  Place the bottom half on your plate and then top with a little of the strawberry basil topping and a spoonful of whipped cream.  Place the top half on your shortcake and then top with some more of the strawberries and whipped cream.  Garnish with a few whole basil leaves to make the dessert really pretty. ;)

These Strawberry Basil Sour Cream Shortcakes were the perfect ending to a wonderful summer evening meal.


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What is your favorite way to enjoy strawberries while they are in season?

Looking for more tasty recipes to use those sweet red berries in?  How about my...
Strawberry Cheesecake Waffles
Homemade Strawberry Ice Cream

Strawberry Basil Sour Cream Shortcakes

by Frugal Foodie Mama
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients (4 servings)
    For the shortcakes
    • 1 1/2 cups of flour
    • 3/4 tbsp baking powder
    • pinch of salt
    • 2 tbsp sugar
    • 3 tbsp butter, chilled & cubed
    • 1/2 cup sour cream (or plain Greek yogurt)
    • 1/4 cup half & half
    For the strawberry topping
    • 2 cups of hulled & sliced fresh strawberries
    • 2 tbsp balsamic vinegar
    • 1 tbsp sugar
    • 4-5 large fresh basil leaves, sliced into thin strips
    • Your favorite whipped cream
    • Whole basil leaves for garnishing (optional)
    Instructions
    Preheat your oven to 425 degrees. Lined a baking sheet with a silicone baking mat or parchment paper.
    In a large bowl, whisk together the flour, baking powder, salt, & sugar. Using a pastry cutter or 2 butter knives, cut in the chilled butter until a crumbly, pebbly mixture forms.
    Mix in the sour cream (or Greek yogurt) and the half & half until a soft dough forms.
    Place the dough in a lightly floured surface, and then knead it a few times. Roll out the dough to about 1/2 inch thick and then cut 4 biscuits from the dough with a biscuit cutter or the top of a glass. (I was actually able to get 2 more biscuits from this recipe when I rolled the dough out again after cutting out the initial 4 shortcakes. I saved them for the next morning and had them with a little butter and jelly for breakfast. ;) )
    Place the shortcakes on your prepared baking sheet and bake for 10-15 minutes, until just golden brown.
    Allow the shortcakes to cool completely on a wire rack.
    While your shortcakes are baking, prepare your strawberry topping. Combine the sliced strawberries, vinegar, & sugar in a medium bowl and mix well to combine. Mix in the fresh basil right before you are ready to serve.
    To plate the shortcakes, just slice the biscuit in half. Place the bottom half on your plate and then top with a little of the strawberry basil topping and a spoonful of whipped cream. Place the top half on your shortcake and then top with some more of the strawberries and whipped cream. Garnish with a few whole basil leaves to make the dessert really pretty. ;)
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