Strawberry Basil Shortcake | The Little Shop of Olive Oils

Strawberry Basil Shortcake



  • 1 cup all-purpose flour
  • 1/2 teaspoon  Himalayan Pink Salt
  • 2 teaspoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 cup  Basil Olive Oil
  • 1/2 cup whole milk
  • 1 1/2 tablespoons cream


  • 3 cups strawberries
  • 2 1/2 tablespoons  Strawberry Dark Balsamic Vinegar
  • 1 tablespoon sugar
  • Whipped cream (for serving)


  • Preheat over to 400 degrees Fahrenheit
  • Wash strawberries, cut off the tops, and cut into quarters. Toss the strawberries in the Balsamic in a baking dish. Roast for about 20 minutes, stirring every 5 minutes, until the strawberries are soft but not falling apart. Add sugar if needed. 
  • While the strawberries are roasting, combine together the flour, sugar, baking powder, and salt in a mixing bowl. In a separate bowl, combine the milk and olive oil with a whisk. Pour the wet ingredients into the dry ingredients, using a spatula to stir, just until they are combined. 
  • Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. 
  • Split the dough evenly into about 6 biscuits. Brush the top of the biscuits with cream (sprinkle with a pinch of sugar if you would like). Bake for 12-15 minutes, until they are golden brown. Let cool before serving. 
  • Cut the biscuits in half and fill with strawberries topped with whipped cream. Enjoy!

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