Wednesday, February 8, 2012

Strawberry-Basil Shortcake Sliders

We'd woken up early last Saturday and procured four quarts of Jones Orchard strawberries at the market; it was time to do something interesting with them, so we started dreaming. This idea came to a head last Tuesday night and, like a shortcake freight train, could not be stopped even by the threat of late-night tornadic activity. We ran out to pick up our basil and cream. We had this dessert made before one of us fell fast asleep in the safest spot, the hallway, after 11 o'clock amongst storm sirens and wind. Worth it. 

Strawberry-Basil Shortcake Sliders


1 cups sifted all-purpose flour
1 tbsp. sugar
1 1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/4 cup butter (half a stick)
1 beaten egg
1/3 cup heavy cream

Preheat oven to 450 degrees. Sift dry ingredients and cut in butter until there's a coarse crumb. Add in egg and cream and stir gently. Use a small, 1-tbsp. ice cream scoop to portion out hearty, mini clumps of biscuit dough. Put these on a silpat-lined sheet pan and bake for about 8 minutes. Let them cool for a bit and then split them. Set aside.

Strawberry Jam

2 cups sliced strawberries
1/3 cup cane sugar
juice from half a lemon and one long strip of peel 

Combine all ingredients and mash them with a potato masher. Cook in a saucepan on medium-low heat for about an hour or until mixture reaches a jam-like consistency. Stir it often. Remove peel and discard. Set aside to cool.

Basil Compound Butter

1/4 cup loosely-packed basil
1 1/2 tablespoon butter

Mix these two ingredients up in a food processor and set aside in fridge.

Putting the shortcake sliders together in the end:

1/3 cup heavy cream
1 cup strawberries (small dice)
boxwood basil

Whip the cream and add a small dollop of it on the plate. Place the bottom half of the biscuit on top of this. Spread a little basil butter on it and then add warm strawberry jam. Add fresh strawberries and then the whipped cream. Place the top of the biscuit on the stack last. Garnish each slider with a tiny bunch of boxwood basil.


  1. Oh, man, I'm just now seeing that you had me down for this one. I sort of forgot about it and haven't had an opportunity to make it. Let me know if it doesn't get claimed, and I'll make it for sure. Sorry about that.

  2. Made these last night, in celebration of premature spring(I still don't trust it. it's unnatural). Even with the substandard winter strawberries these were excellent.

    It's a great combination. I've never done strawberry and basil before. the biscuits were perfect, rich and tender, and the combination of the strawberry jam and fresh strawberries helps bring out different elements of the strawberry.

    Thumbs up :)