Strawberry Basil Shortcake with Cream Cheese Whipped Cream

I love strawberries in summertime–and I will take them in any form. I will savor them in a strawberry mint mojito, eat them raw, or cook with them and create some yummy goodness.

One of my favorite flavor combinations is strawberry and basil. The sweet tartness of the strawberries plays well with the strong flavor of basil. Basil, being part of the mint family, has a hint of mint and anise flavor. With pepper being its finishing flavor, it pairs well with sweet strawberries. It is heaven!

I am very much a savory girl, as in I do not typically crave sweets. Troy, my husband, on the other hand loves his sweets. We have a running joke that I can hold a box of girl scout cookies in the freezer for up to a year without finishing them. It drives him absolutely crazy that I can eat one of them (a single cookie) each month and be completely satisfied.

But, I will admit that my favorite dessert of all time is a classic strawberry cheesecake. I love the sharpness of the cream cheese against the sweet strawberry compote. This recipe was inspired by my love of that dessert. This strawberry shortcake recipe is a nod to my favorite dessert and flavor combo and I hope you enjoy every bite!

Happy eating!


1 pint of strawberries, halved

1/4 cup sugar

2 sprigs basil

1 tbs fresh lemon juice

1 block cream cheese, softened

1 pint heavy cream

4 tbs sugar, divided

1 tbs vanilla bean paste

1 can of buttermilk biscuits

milk and sugar to brush onto biscuits before baking


Lay the biscuits out on a parchment lined baking sheet. Brush them with milk and sprinkle with sugar. Cook the biscuits as directed on the container.

In a small saucepan on medium heat, combine strawberries, 1/4 cup of sugar, and basil. Stir to combine and let simmer until strawberries soften, about 30 minutes. Break apart strawberries lightly as they cook down–this will help release the pectin and thicken the mixture. Add in the lemon juice, stir, and let the strawberry compote cool.

In a stand mixer with the whisk attachment, pour the heavy cream, 3 tablespoons of sugar, and vanilla bean paste into the mixing bowl. Whisk on medium speed until soft peaks form. Spoon into a separate bowl and set aside.

After, place the softened cream cheese into the mixing bowl with 1 tablespoon of sugar. Whisk on medium high speed until a whipped consistency forms. Scrape down the sides of the bowl, switch to the paddle attachment, and spoon the whipped cream back into the mixing bowl. Mix on low speed until the cream cheese combines with the whipped cream, about 30 seconds. Scrape down the sides and lightly fold using a spatula. Cover and store in the refrigerator is not using right away.


Spoon the strawberry compote onto a halved biscuit. Top the compote with the cream cheese whipped cream and place the biscuit hat on top. Spoon the juice of the compote over the biscuit and enjoy!

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