Strawberry shortcake is a straightforward idea, but spelt flour changes the texture in a way you’ll notice. The crumb stays soft inside and just crisp at the edges, with a mild nuttiness that standard all-purpose flour can’t match.
The basil isn’t a decoration here. Chopped fine and folded into lightly sweetened cream, it brings a faintly peppery note that stops the whole thing from tasting flat.
Macerate the strawberries at least 20 minutes ahead. Sugar draws out the juice and you get a natural syrup that soaks into the base of each shortcake without making it soggy.
This recipe works for a casual summer gathering or a quiet weeknight when strawberries are at their peak. You can bake the shortcakes a few hours early and assemble just before serving.
Why You’ll Love This Recipe
- Spelt flour gives a nutty crumb without heaviness
- Basil cream adds a clean, herbal contrast to sweet berries
- Shortcakes bake in under 20 minutes from cold
- Strawberry syrup forms naturally, no extra sauce needed
Ingredient Notes
- Whole spelt flour: Whole spelt flour gives the most flavour and a slightly denser crumb. White spelt flour works too and produces a lighter texture. Plain all-purpose flour can substitute but loses the nutty quality.
- Cold unsalted butter: Keep the butter as cold as possible right up to mixing. Cold butter creates steam pockets during baking that keep the shortcake flaky rather than cakey.
- Double cream (heavy cream): Use cream with at least 35% fat so it whips and holds. A dairy-free coconut cream (chilled overnight) works as a substitute and pairs well with the basil.
- Fresh strawberries: Ripe, in-season berries are best here because the maceration amplifies whatever flavour is already there. Frozen strawberries will release too much water and turn the base soggy.
- Fresh basil: Italian sweet basil is the right choice. Thai basil is too anise-forward and will overpower the cream. Chop the basil finely just before folding so it stays bright green.
- Caster sugar (superfine sugar): Caster sugar dissolves faster into both the dough and the macerated berries. Granulated sugar works but may leave a slightly gritty texture in the shortcake.
Spelt Strawberry Basil Shortcake
Description
Whole spelt flour keeps the shortcake tender and slightly nutty without being heavy, while a handful of fresh basil folded into the whipped cream cuts the sweetness and keeps the flavours clean.
Ingredients
Spelt Shortcakes
Macerated Strawberries
Basil Whipped Cream
Instructions
Macerate the Strawberries
- Combine the sliced strawberries, caster sugar, pinch of salt, and lemon juice in a bowl. Stir once to coat, then set aside at room temperature for at least 20 minutes until the berries release a syrup.
Make the Spelt Shortcakes
- Heat the oven to 200 C / 390 F. Line a rimmed baking sheet with baking parchment.
- Whisk the whole spelt flour, baking powder, salt, and caster sugar together in a large mixing bowl until evenly combined.
- Add the cold butter cubes. Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Pour in the cold milk and 2 tbsp cold double cream. Stir with a fork until the dough just comes together, it will look rough and slightly shaggy.
- Turn the dough onto a lightly floured surface and press it gently into a disc about 2.5 cm thick. Do not knead.
- Stamp out 6 rounds using a 6 cm round cutter, pressing straight down without twisting. Re-press any offcuts once.
- Place the rounds on the prepared baking sheet. Rest in the fridge for 10 minutes, then brush the tops with the remaining milk.
- Bake for 16 to 18 minutes until the tops are pale golden and the sides feel firm. Transfer to a wire rack and cool for at least 10 minutes before splitting.
Make the Basil Whipped Cream
- Pour the cold double cream into a chilled bowl. Add the sifted icing sugar and vanilla extract. Whip with a hand mixer on medium speed until soft peaks form, about 2 to 3 minutes.
- Fold in the finely chopped basil with a spatula until just incorporated. Use immediately or refrigerate for up to 1 hour.
Assemble
- Split each shortcake horizontally. Place the base on a plate and spoon a generous dollop of basil cream on top.
- Add a heaped tablespoon of macerated strawberries and a little of their syrup. Cap with the top half of the shortcake and add a small spoonful of cream. Serve straight away.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 15g75%
- Cholesterol 72mg24%
- Sodium 280mg12%
- Potassium 310mg9%
- Total Carbohydrate 44g15%
- Dietary Fiber 4g16%
- Sugars 18g
- Protein 7g15%
- Vitamin A 820 IU
- Vitamin C 48 mg
- Calcium 95 mg
- Iron 2 mg
- Vitamin D 18 IU
- Vitamin E 1 mg
- Vitamin K 12 mcg
- Thiamin 0.2 mg
- Riboflavin 0.2 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 28 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 195 mg
- Magnesium 42 mg
- Zinc 1.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Keep all dairy ingredients cold until the moment you use them.
- Do not twist the cutter when stamping shortcakes, press straight down to get a clean rise.
- Fold basil into cream at the last moment to keep the colour from going dark.
- Salt the strawberries with a small pinch when macerating to deepen their flavour.
- Rest the cut shortcakes in the fridge for 10 minutes before baking for a crisper edge.
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