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. 
Thank you for the nice recipe. Happy Valentine’s Day to you and your family.
Oh yum, I adore thick chewy oatmeal cookies 🙂 these look like perfection!
“2 dozen large cookies” my butt! i followed this recipe and got 16 cookies the size of my 17 month old’s fist 🙁 they’re kinda bland, not a big fan. i’ve had much better!
beantownbaker — May 12th, 2014 @ 4:56 pm
Sorry to hear you didn’t enjoy this recipe 🙁
Making my second batch of these delicious cookies. The best Oatmeal/Raisin cookie recipe I’ve tried. Thank you!
beantownbaker — September 2nd, 2014 @ 7:06 pm
So glad you enjoyed this recipe!
These were fantastic. I only got about ten cookies from the batch so I made sure to double it the next time. Everyone loved them. 🙂
beantownbaker — September 2nd, 2014 @ 7:08 pm
Glad you liked these 🙂 I have updated the recipe to reflect the yield change.
The cookies were thick, moist and chewy. This is an awesome recipe! Definitely doubling the recipe and adding some m&m’s next time. My family loved them, thanks!
beantownbaker — September 2nd, 2014 @ 7:12 pm
Adding M&Ms is a great idea! I’m going to have to do that next time myself.
Just made my 4th batch! And I must say, I’m a great big fan of oatmeal raisin cookies and these were perfection!!! Thank you so much for sharing!
beantownbaker — September 2nd, 2014 @ 7:29 pm
Wow, 4 batches! That’s awesome. Glad you have enjoyed them.
While it only yielded 17 cookies for me, they were chewy and yummy! Will be baking more soon! 🙂
beantownbaker — September 2nd, 2014 @ 7:29 pm
So glad you enjoyed them.
Thank you for the recipe!
I bake your cookies for our homeless clients at our “lunch club”. I can honestly say that a batch of 24 disappears within 5 – 7 minutes flat. 😉
Definitely the best oatmeal cookie recipe I’ve ever tried.
beantownbaker — September 2nd, 2014 @ 7:31 pm
So glad these are a hit for you!
Made these last night. Still chewy in a ziploc today. These are the biggest, softest homemade cookies oatmeal cookies ever. I doubled and got 28 fist size cookies. I like mine with extra flavor, so I doubled the cinnamon and vanilla and added a few dashes of pumpkin pie spice. I also substituted dried cherries for raisins Delicious and a smidge tart. If you want your family and friends to question whether you actually made these or bought them in a bakery, this is the recipe for you!! Thanks beantownbaker!
beantownbaker — September 2nd, 2014 @ 7:32 pm
So glad you enjoyed these cookies!
I loved this recipe. If they didn’t turn out well, you didn’t do it right! However, the measurements only made 8 large cookies. But they were chewy and delicious so I’m just going to try doubling the mixture 🙂
beantownbaker — September 2nd, 2014 @ 7:32 pm
So glad you enjoyed it. I’ve updated the yield in the recipe.
Three words: Yum, yum, yum! I’m not a fan of oatmeal raisin cookies, but I made them because my boyfriend likes them. I’ve been converted! Thanks for the recipe.
I am always looking for different oatmeal raisin cookie recipes and really enjoyed this one! My husband said yummmy too while eating them. I will definitely save this recipe for future use. Thanks for sharing! 🙂
Just made a double batch of these. They TASTE amazing, but are flat as pancakes. Does anyone know what I’ve done wrong??
Followed the recipe and While these tasted great they came out a lil dry not too sure why ??? I will try again
How many calories per cookie?
Can I substitute the flour for self raising flour?
I got 9 perfectly huge cookies. Delicious and hearty using whole rolled oats. I think this time I’ll plump the raisins in some vanilla rum.
Oh my god I think I may have died and gone to cookie heaven…
I made these tonight and they are hands down the BEST cookies I think I have EVER tasted. EVER.
Just in case anyone is interested I made a few adjustments for food allergies…
Replaced the egg for 1/4 cup unsweetened Apple sauce
Subbed the all purpose flour for the same amount of cassava flour… I think tapioca could work too.
I also only had half the amount of unsalted butter as I ran out so I made the rest of the measure up with lard.
Thanks for the incredible recipe – I’ll definitely make these again…and again…
Do you know how many grams one cookie would be?
Been baking your cookies now for a few months….love them!
Make a version using ‘fake butter and fake br sugar’ and nobody knows the difference!!
Wow, these are the BEST oatmeal cookies I’ve ever had, and I bake a lot. I can taste a little baking soda, but it’s a great recipe. I plan to lessen the baking soda next time. I am so happy I found this recipe, because my other recipe from a cook book was not even edible. I will be making more oatmeal raisin cookies for now on. THANKS.
Listen people. This recipe is the one for you. My cookies turned out to be effing amazing, do you hear me? Of course you don’t. This isn’t audio. DO YOU SEE THESE WORDS? DO YOU UNDERSTAND THEM? These cookies were so good. The recipe made 11 med-large cookies in total for me. And guess what? I ate 8 of those in the span of 12 hours. Needless to say I paid for it, but it was worth it. These cookies are amazing. They held consistency. They were thick yet cooked all the way, and still chewy…. Just. Heaven in my mouth. Hallelujah. Amen.
Hi, looking at the recipe. What happened no baking powder? Why?
Great!
Loved these!! Oatmeal are my favorite and THESE were the best I’ve ever had! I’m wondering if there’d be a way to incorporate pumpkin into these? …and maybe replace raisins with choc chips? Thoughts?
I goofed and thought I had raisins when I didn’t, and didn’t have quite enough brown sugar. So, I made them with dried cranberries and substituted a bit of white sugar to make up for the brown sugar. They spread out more than what is pictured, but baked up beautiful and tasted wonderful. Can’t wait to make them the “right” way, but it all worked out! Thank you for sharing!
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Oatmeal is a very wonderful food to me. I love using it for my breakfast. Your recipe sounds so delicious. I’ll try this. Thank you for sharing.
My husband always talks about how much he loves oatmeal raisin cookies. After five years, I have finally made them… I found this recipe, and needles to say, I will NEVER use another recipe. He has eaten oatmeal raisin cookies all over the world, and loves these best… Your recipe, with all my love thrown into them, how can I go wrong. Thank you so much for the wonderful recipes
just made these after following recipe to the letter.. all I am saying is what a waste of ingredients. not using this site/blog again.
I make oatmeal chocolate chip cookies all the time. I love these cookies. I have made them as written and with extra dark chocolate chips and cranberries. Really good both ways. I keep frozen cookie dough in my freezer and make 2 at a time for a quick snack or dessert. I use an ice cream scoop to scoop out, put in my lock and lock containers and freeze. I haven’t bought store bought cookies for years.
Thank you for this great recipe.
Hello,
Can I make cookie bars with these? Will the cooking time be different?
thank you
Just about to make my second batch of these in two days – amazing 🙂
These are wonderful cookies! I make two dozen at a time and only use 1 1/2 stick of butter and a little less of the brown sugar than called for. I add two heaping cups of raisins and they are super delicious!
I tried these after trying different recipe’s,i have to say these is the best I have ever had,soon as I made them they have done,only a empty plate left,i have to make them twice a week,i don’t it them in the fridge for a hour,i just make them into a small ball and,press gentle on top and cook them on my silicone mat,love them,i also but a bit of melted chocolate on top of some of them.
Tried this recipe twice, both times were a hit. I was concerned about the 2/3 cups light brown sugar, but they actually taste good, for a less blander cookie I would a add more sugar according to taste preference.
I adore these cookies…and so does everyone I’ve shared them with! Over the years, I’ve tried variations and come up with a couple changes that work for me. I use Vietnamese Cinnamon and extra strength Mexican vanilla, and I double the amount. Voila – perfect for me!