Balsamic Basil Strawberry Shortcake
It’s official. This summer, I’m obsessed with strawberries. Way more obsessed then usual. After going strawberry picking a couple weeks ago, I thought my craving for fresh sweet strawberries had passed.
But then, this weekend I was up in NH visiting a friend. We went to a farmer’s market in nearby VT and I saw these beauties sitting there. They called out to me. I couldn’t resist.
And instead of being reasonable, I decided to just go ahead an buy 8 qts of strawberries. Since Hubby and I both enjoy snacking on fresh strawberries, I knew it wouldn’t be an issue to have so many super-ripe berries in our house.
I also decided this would be a great opportunity for me to redeem myself with Hubby. You see, when we went strawberry picking, I asked him what he wanted me to bake. He immediately replied “Shortcake”.
I then proceeded to ignore his request and made this awesome Fresh Strawberry Pie. Sure, he enjoyed it, but it wasn’t shortcake and he was giving me crap all week about asking what he wanted then just making something else.
So I decided on shortcake. I just needed a recipe. I sat down with a bunch of my favorite cookbooks to look for inspiration. When I saw Joanne Chang’s version, something spoke to me. I think it was the balsamic vinegar.
I decided to add basil because I know it pairs well with strawberries and balsamic. We shared the shortcake with some friends and everyone agreed that it was a great way to highlight the tiny fresh berries.
In fact, we all enjoyed the berries so much that we ate them all slopped over only 4 of the 8 biscuits. So the next night, I sliced more berries, macerated them with some balsamic and basil, and had friends over again to enjoy the rest of the Balsamic Basil Strawberry Shortcake. I recommend you do the same while you can still get your hands on strawberries!
I also took a picture of my new favorite kitchen gadget – my cream whipper – because I got quite a few questions about it when I mentioned it last time. Once you fill it with heavy cream, you can keep it in your fridge for up to two weeks and have freshly whipped cream in seconds. It’s dangerously awesome.
One last thing – definitely double the strawberries and whipped cream in this recipe. I’ve typed it up below with the quantities I used, and we definitely piled the toppings on high. Either that or cut the shortcake ingredients in half to only make 4 biscuits.
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Balsamic Basil Strawberry Shortcake
Balsamic vinegar and basil enhance the flavors of this classic summertime dessert. I would recommend doubling the strawberries and whipped cream so you can pile them on nice and high!
Yield: Serves 8
Ingredients:
For the Shortcakes
2 1/2 cups (350 grams) unbleached all purpose flour
1/2 cup (100 grams) plus 1 Tbsp sugar
2 tsp baking powder
1 tsp kosher salt
3/4 cup (1-1/2 sticks/170 grams) cold unsalted butter, cut into 12-14 pieces
3 eggs
1/2 cup (120 grams) heavy cream
For the Strawberries
2 pints (600 grams) strawberries
2 tsp balsamic vinegar
3 Tbsp basil
2 tsp finely grated lemon zest (about 2/3 lemon)
6 Tbsp (75 grams) sugar
For the Whipped Cream
1 Tbsp sugar
1-1/4 cups (300 grams) heavy cream
1 tsp vanilla
Directions:
For the Shortcakes
Position the rack in the center of the oven, heat the oven to 350 degrees F.
In a stand mixer fitted with a paddle attachment, mix together the flour, 1/2 cup sugar, baking powder, and alt on low speed for 10-15 seconds or until combined. Scatter the butter over the top and beat on medium low speed for a bout 30 seconds or until the butter is brown down the mixture get sort of mealy.
In a small bowl, whisk together 2 of the eggs and the cream until thoroughly mixed. On low speed, pour in the egg mixture all at once and beat for 10 to 15 seconds, or until the dough comes together.
Dump the dough out onto a floured work surface and press it out into a circle about 8 inches in diameter and 1 inch thick. Using a 3-inch biscuit cutter, cut out circles, rerolling scraps as necesary to get 8 circles total. Place them on an ungreased baking sheet several inches apart.
In a small bowl, whisk the remaining egg until blended. Brush the tops of the dough circles with the egg. Sprinkle evenly with the the 1 tablespoon of sugar.
Bake for 35-40 minutes, or until light golden brown. Let cool on pan or on wire rack until cool enough to handle, then transfer to a rack to cool until warm.
For the Strawberries
Meanwhile, stem the strawberries, and cut each berry lengthwise into four or five slices. In a medium bowl, toss the strawberries with the basil, vinegar, lemon zest, and the 6 tablespoons of sugar and let macerate for about 30 minutes.
For the Whipped Cream
Using a handheld mixer or whisk, whip the cream wit the 1 tablespoon sugar and the vanilla just until it hold soft peaks.
To Assemble the Shortcakes
Split each shortcake in half horizontally. Set the bottom haves, cut sides up, on individual services plates. Divide the strawberries and their syrup evenly among the bottom halves, then top the strawberries wit the whipped cream, again dividing evenly. Balance the top halves on the whipped cream and serve immediately.
Recipe from Flour by Joanne Chang
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I always loved fig newtons too 🙂 I have never thought of making my own. Now I know where to find a great recipe 😉
I am going to have to make these. As well as making them with some blackberries.
These look amazing and waaaay better than the store bought brand.
My husband loves fig newtons – just added this to my ever growing list of things to make!
I liked Newtons until they messed with the recipe…Maybe this version will be yummier.
I love the idea of making these at home! I still buy Newtons from time to time…they’re so nice and wholesome.
You are so creative! My family loves Fig Newtons….can’t wait to make these!
My boyfriend and I were just talking about fig newtons this evening! I was saying how much I loved them but hadnt had them recently.. and heres a way to make them myself!
I moved to the US when I was 15 so I didn’t grow up eating fig newtons but I liked them at my very first bite. I’m sure the homemade version is so much more gourmet 😉 Your pics make it look like raspberry filling which I bet would be amazing!!
These bring me back to my childhood! Only, these look infinitely more delicious and decadent. The Blue-Eyed Bakers must make these soon!
They look fantastic, and I’ve never actually been that much of a Fig Newton fan. Love the polka dot background for the pics too.
I love fig newtons. Hopefully, I can find my figs around here so I can try these.
http://www.lindaslunacy.blogspot.com
Congratulations on making one of the top food blogs!
Jonathan
Gluten Free
I was always a fig newton-lover as a kid too! Glad I wasn’t the only one and these homemade ones look fantastic!
I did make these and loved them! I did just what you suggested and used a little less of dough for that amount of filling and just made some grape jam filled ones with the rest of the dough. They came out perfect! Thanks for sharing!
http://ouritaliankitchen.blogspot.com/2010/10/fig-newtons.html
When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!
When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!
When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!
When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!
When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!
When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!
Laurel, Mikey & Quinn – Yes, scoop out the flesh and seeds and discard the skins. Let me know how they turn out!
Thank you for posting this! Great recipe and I want to try with different fillings. I used strawberry for mine – yummy!
In response to the dough ratio, I made it the way you posted but ended up with very thin dough once it was rolled out to 12×16 inches. I think you should leave it doubled.
Hi, I want to make raspberry newtons and am finding it very hard to get an easy recipe online… think I could use this dough with raspberry jam?
beantownbaker — May 16th, 2013 @ 8:41 am
You could definitely use raspberry jam for the filling!
I made them with 3 different fillings: strawberry jam, blueberry pie filling and vanilla cream. All came out very tasty, and also last freezing nicely.
A few comments:
1. The dough was not easy to deal with, even after cooling. It was sticky and fell apart easily.
2. With the first roll I made, I sliced it to cookies and separated them on the baking pan before baking. All of the Jam oozed out. The other ones I sliced but didn’t move the pieces, and it came out well.
3. I think in order to taste like real newtons they lack some oats/cereal. Any Idea of how to add some to the dough?
beantownbaker — June 10th, 2013 @ 1:10 pm
I would think you could grind up some oats and replace some of the flour with the ground up oats. If you try it, I’d love to hear how they turn out!