clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cream biscuits filled with strawberries and whipped cream

Honey-Balsamic Strawberry Shortcake on Cream Biscuits

  • Author: Nancy
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Bake


Take your strawberry shortcake to the next level with honey-balsamic macerated strawberries and whipped cream sweetened with basil simple syrup.



For the Basil Whipped Cream:

1 cup heavy cream

1/4 cup basil leaves

1/4 cup sugar

For the Strawberries:

1/2 cup balsamic vinegar

1/4 cup honey

1 teaspoon vanilla extract

2 pounds fresh strawberries, halved

For the Cream Biscuits:

2 cups self-rising flour

1 tablespoon sugar

1 1/2 cups heavy whipping cream


  1. Make ahead the basil simple syrup, allowing it to cool before combining with whipped cream
  2. Bring 1/4 cup water to a simmer in a small saucepan
  3. Add the sugar and stir until it dissolves
  4. Remove from heat and add the basil leaves, cover, and let sit
  5. Meanwhile, preheat the oven to 475 degrees and prepare the biscuits
  6. Mix together the flour, sugar, and cream in a medium mixing bowl until it becomes one solid form
  7. On a lightly floured surface, begin kneading the dough while continuing to fold it in half and knead it back out. Repeat 5 times. Roll out dough to accommodate 8 biscuits (about 1/2 inch thick).
  8. Using the lid of a wide-mouth mason jar or biscuit cutter, cut out biscuits and place on a degreased or parchment-lined sheet pan
  9. Bake for 10-12 minutes
  10. While the biscuits bake, prepare the strawberries
  11. In a small saucepan, mix together the balsamic vinegar and honey
  12. Cook over medium heat, stirring constantly, for 5 minutes, until the mixture has slightly thickened
  13. Remove from heat and add the vanilla
  14. Drizzle over the halved strawberries and let cool
  15. Once golden brown, remove the biscuits from the oven and place on a cooling rack
  16. Strain the basil leaves from the simple syrup and chill in the fridge
  17. Begin preparing the whipped cream; in a medium bowl, begin whipping heavy cream using the whisk attachment on a handheld mixer, immersion blender, or Kitchen Aid mixer
  18. As soft peaks begin to form, slowly add the basil simple syrup
  19. Continue to whip the cream until the peaks hold their form
  20. Assemble the shortcakes by spooning the strawberry maceration over the bottom half of a biscuit and topping with basil whipped cream


Substitute self-rising flour using 2 cups all-purpose flour, 3 tsp baking powder, and 1/2 tsp salt. Sift well.

You can make the biscuits, simple syrup, and whipped cream ahead of time for easy assembly. Strawberries are best served fresh or within 4 hours (keep refrigerated)

Keywords: strawberry, shortcake, strawberry shortcake, basil, honey balsamic, biscuits