Gluten-Free Strawberry Shortcakes with Fresh Basil

Imagine a delicate dance of flavors where the sweetness of ripe strawberries meets the subtle peppery notes of fresh basil, all nestled in a crumbly, gluten-free shortcake. This Gluten-Free Strawberry Shortcake with Fresh Basil recipe is a delightful twist on a classic dessert, marrying the traditional with the unexpected in a harmonious culinary celebration.

Origin and Inspiration

This recipe is a fusion of nostalgia and innovation, inspired by childhood memories of indulging in strawberry shortcakes during summer picnics. The idea to infuse the shortcakes with basil came to me one sunny afternoon while strolling through my herb garden, where the aromatic basil leaves beckoned to be paired with the luscious strawberries. The result is a marriage of flavors that is both comforting and exciting, making each bite a journey of familiar comforts and new discoveries.

Ingredients and Flavors

The star of this dish is, of course, the vibrant strawberries, their natural sweetness enhanced by a hint of sugar and a splash of lemon juice. The gluten-free shortcakes, made with a blend of almond flour and cornstarch, are tender and crumbly, providing the perfect base for the juicy berries and fragrant basil. The basil-infused whipped cream adds a refreshing herbal note that elevates the dessert to a whole new level of sophistication. Each component plays a crucial role in creating a symphony of flavors that will tantalize your taste buds.

Cooking Techniques

The key to achieving the perfect gluten-free shortcakes lies in handling the dough gently to prevent toughness while ensuring that the butter is cold to create those coveted flaky layers. Macerating the strawberries with sugar and lemon juice brings out their natural juices, creating a luscious syrup that soaks into the shortcakes, infusing them with fruity goodness. Whipping the cream with fresh basil leaves imparts a delicate herbal essence that balances the sweetness of the dessert, creating a harmonious blend of flavors.

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, cornstarch, sugar, baking powder, and salt.
3. Add cold butter and use a pastry cutter to incorporate it into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in milk until the dough comes together, then gently pat it into a circle on a floured surface.
5. Use a biscuit cutter to cut out rounds of dough and place them on the prepared baking sheet.
6. Bake for 15-18 minutes until golden brown, then let them cool slightly.
7. Meanwhile, macerate sliced strawberries with sugar and lemon juice for at least 30 minutes.
8. In a chilled bowl, whip cream with basil leaves until soft peaks form.
9. To assemble, split the shortcakes, spoon strawberries and their juices over the bottom halves, top with basil whipped cream, and cover with the remaining shortcake halves.
10. Garnish with fresh basil leaves and enjoy!

Notes and Variations

– For a dairy-free version, use coconut whipped cream.
– Experiment with different herbs like mint or thyme for unique flavor profiles.
– Serve with a balsamic reduction drizzle for a tangy kick.

FAQ

How should I store leftover shortcakes?

Store the components separately—shortcakes in an airtight container at room temperature, strawberries in the fridge, and whipped cream in the fridge as well. Assemble just before serving for the best texture.

Health Benefits and Conclusion

While this dessert is undoubtedly a treat for the taste buds, it also offers some nutritional benefits. Strawberries are rich in antioxidants and vitamin C, while basil provides essential nutrients and has anti-inflammatory properties. So, indulge in this Gluten-Free Strawberry Shortcake with Fresh Basil not just for its deliciousness but also for the nourishment it provides. Get creative, make this recipe your own, and savor the delightful combination of flavors that will surely become a favorite in your kitchen.

5 from 1 vote

Gluten-Free Strawberry Shortcakes with Fresh Basil

Prep Time 30 mins Cook Time 30 mins Rest Time 30 mins Total Time 1 hr 30 mins Difficulty: Intermediate Servings: 6 Estimated Cost: $ 15 Calories: 280 kcal Best Season: Summer

Print Recipe

Pin Recipe

Author: Alex Milton Cooking Method: Baking Cuisine: American, Mediterranean, Modern Courses: Desserts

Description

Indulge in the perfect blend of sweet and savory with these gluten-free strawberry shortcakes, elevated by the aromatic addition of fresh basil.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

Shortcakes

• 2 cups Almond flour (Make sure it's finely ground for a smoother texture.)
• ¹⁄₄ cup Coconut flour (Adds a light, fluffy texture.)
• ¹⁄₄ cup Maple syrup (For sweetness and moisture.)
• ¹⁄₄ cup Coconut oil (Use solid, not melted, for proper texture.)
• ¹⁄₂ tsp Baking soda (Helps the shortcakes rise.)
• ¹⁄₄ tsp Salt (Enhances the flavors.)
• 1 tsp Vanilla extract (Adds aromatic depth.)
• 2 tbsp Almond milk (Adjust for desired dough consistency.)

Strawberry Basil Filling

• 1 lb Fresh strawberries (Choose ripe, sweet berries for best flavor.)
• ¹⁄₄ cup Fresh basil leaves (Adds a unique, herbal note to the filling.)
• 2 tbsp Honey (Balances the tartness of the strawberries.)
• 1 tsp Lemon zest (Brightens the flavors.)
• ¹⁄₂ tsp Vanilla extract (Enhances the sweetness.)
• 1 tbsp Balsamic glaze (Optional, but adds depth to the filling.)

Coconut Whipped Cream

• 1 can Full-fat coconut milk (Refrigerate overnight to separate cream from liquid.)
• 1 tbsp Maple syrup (Adjust to taste.)
• ¹⁄₂ tsp Vanilla extract (Adds a hint of sweetness.)

Instructions

Preparing the Strawberry Basil Compote

1. Preparing the Compote

   In a saucepan, combine sliced strawberries, sugar, and chopped fresh basil. Cook over medium heat until the strawberries release their juices and the mixture thickens slightly, stirring occasionally.
   Adjust the sweetness according to your preference by adding more or less sugar.

2. Cooling the Compote

   Remove the compote from heat and let it cool to room temperature. The compote will thicken further as it cools.
   You can make the compote ahead of time and store it in the refrigerator.

Making the Gluten-Free Biscuits

1. Preparing the Biscuit Dough

   In a mixing bowl, whisk together gluten-free flour, sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in milk until the dough comes together.
   Handle the dough gently to ensure light and fluffy biscuits.

2. Shaping and Baking

   Pat the dough into a circle on a baking sheet. Cut out rounds using a biscuit cutter. Bake in a preheated oven according to the recipe instructions until golden brown.
   For a golden crust, brush the biscuits with a little milk before baking.

Assembling the Strawberry Shortcakes

1. Assembling

   Slice the biscuits in half. Spoon a generous amount of the strawberry basil compote onto the bottom half of each biscuit. Top with the other half of the biscuit.
   For an extra touch, add a dollop of whipped cream or a sprig of fresh basil on top.

2. Serving

   Serve the gluten-free strawberry shortcakes immediately while the biscuits are still warm and the compote is fresh.
   Enjoy the delightful combination of sweet strawberries and aromatic basil flavors.

Note

- For a dairy-free version, use coconut cream in place of heavy cream in the whipped cream.
- You can substitute almond flour for the gluten-free flour blend for a nutty twist.
- Feel free to experiment with different fruits like peaches or raspberries for a unique flavor profile.
- To make the shortcakes ahead of time, store them in an airtight container at room temperature for up to two days.
- Leftover shortcakes can be frozen and reheated in the oven for a quick treat anytime.

Keywords: Gluten-free, Strawberry, Shortcakes, Fresh Basil, Dessert

Rate this recipe: