In the Kitchen: Double Berry and Basil Shortcake

Growing up in the south, when we had desserts it typically involved fruit and citrus. To this day my mom still makes cobblers 2 (or more) times a week. So when I was recently asked to create a dessert that described who I was and my style of cooking, I went back to an old favorite and added a new twist. So meet the Double Berry and Basil Shortcake, a lemon poppy seed biscuit topped with a blueberry and blackberry compote with a subtile hint of basil and a yogurt cream.

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double Berry and Basil Shortcakes

  • ½ cup blueberries

  • ½ cup blackberries

  • 2 cups all purpose flour

  • 4 tbsp granulated sugar

  • poppy seeds

  • 1 Meyer lemon

  • 1¼ cup heavy cream

  • ¼ cup greek yogurt

  • ½ cup milk

  • 2 tbsp. powered sugar 

  • 6 tbsp. cold butter

  • 6 fresh basil leaves

  • ½ tsp. baking soda

  • 2 tsp. baking powder

  1. Start by rinsing your berries and adding them to a small sauce pot with about a 1.5 tbsp of sugar and 3 tbsp of water. Gently tear 3-6 basil leaves and place them in the pot as well (choose how many to add depending on strong of a basil flavor you'd like.) Turn the heat on med-low and let the berries simmer for about 15 minutes, until the water and sugar reduced.
  2. In a large mixing bowl combine the flour, salt, baking powder, baking soda, poppy seeds (however much you'd like) and 2 tbsp of sugar. Using a pastry cutter, cut in the butter. When the butter is incorporated into the flour (it should still be lumpy, like wet sand), make a well in the center of the mix and add the zest of 1 lemon, the milk and half the juice of the lemon. Mix together gently until a dough forms, be careful not to over mix as it will create a tough dough. Dump the dough onto a flowered cutting board and roll it to about 1/2 thick. Next, I cut the biscuits into squares, but if you prefer to cut them out with a round cookie cutter then be my guest :). Bake at 450 degrees for 12-15 minutes.
  3. While the biscuits are cooking, pour 1 ½ cup of heavy cream into a stand mixer with a whisk attachment. Turn on high and when the cream is about half whipped, add a heaping spoonful of greek yogurt and about a tbsp. of powdered sugar and turn on again to whisk until stiff peaks have formed. Take the berries off the heat and remove the basil leaves.

  4. Plate the dish by placing a big scoop of the berry compote on top of one of the biscuits and adding a second biscuit and cream on top. I love the berry reduction sauce so I spoon some extra on top of my shortcake.

Michelle Hopper1 Comment