Frugal Foodie Mama: Strawberry Basil Sour Cream Shortcakes

Monday, June 3, 2013

Strawberry Basil Sour Cream Shortcakes

Soft, moist homemade shortcakes are topped with a sweet & tangy strawberry basil topping in these perfect for summer Strawberry Basil Sour Cream Shortcakes...

Soft, moist homemade shortcakes are topped with a sweet & tangy strawberry basil topping in these perfect for summer Strawberry Basil Sour Cream Shortcakes.


Post updated 8/8/18- These sweet & tangy Strawberry Basil Sour Cream Shortcakes deserved some updated photos. I did leave one of the originals down below just so you all can see for yourself why this recipe so desperately needed a little face lift. ;)

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??


Soft, moist homemade shortcakes are topped with a sweet & tangy strawberry basil topping in these perfect for summer Strawberry Basil Sour Cream Shortcakes.
Original photo from my 2013 post.

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.

Soft, moist homemade shortcakes are topped with a sweet & tangy strawberry basil topping in these perfect for summer Strawberry Basil Sour Cream Shortcakes.

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.  

Soft, moist homemade shortcakes are topped with a sweet & tangy strawberry basil topping in these perfect for summer Strawberry Basil Sour Cream Shortcakes.

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!)

Soft, moist homemade shortcakes are topped with a sweet & tangy strawberry basil topping in these perfect for summer Strawberry Basil Sour Cream Shortcakes.

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? :)

Soft, moist homemade shortcakes are topped with a sweet & tangy strawberry basil topping in these perfect for summer Strawberry Basil Sour Cream Shortcakes.

Strawberry Basil Sour Cream Shortcakes

by Frugal Foodie Mama
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients (6 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 6 biscuits from the dough with a biscuit cutter or the top of a glass.

    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, place one shortcake on plate. Then top with some of the strawberry basil topping and a dollop of whipped cream. Garnish with a few whole basil leaves to make the dessert really pretty. ;)
    Enjoy!

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


    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?  Then you might like my...







    Have a mean sweet tooth? Satisfy it daily by joining the Desserts First recipe group on Facebook! :)