Strawberry Basil Shortcakes with Chocolate Balsamic Drizzle #FreshTastyValentines

Watch out, traditional yet delicious strawberry shortcake, there’s a new kid in town and it’s got basil, chocolate, and balsamic in it’s arsenal.

Strawberry Basil Shortcakes with Chocolate Balsamic Drizzle 1

It may not be berry season, but if you are like me and are not a chocoholic then Valentine’s Day desserts are all about the berries! If you placed a chocolate and berries in front of me, I will almost always choose the berries. That is of course, unless there is peanut butter stuffed inside of the chocolate. Then I will have a dilemma. But I digress. I’ve always thought of shortcakes as a great fruity dessert alternative for Valentine’s Day. I even made chocolate shortcakes once to appease the masses and then dolloped them with some amaretto whipped cream. Oh yea, it was splendid.

Strawberry Basil Shortcakes with Chocolate Balsamic Drizzle 3

This time around, I decided to go out on a limb and try something a bit more unexpected than booze in your whipped cream. Not only did I add chopped basil to the shortcakes and topped them off with a sprinkle black sea salt (my latest obsession). Annnnnd then I layered the berries with some chocolate-hazelnut spread (BTW today is #WorldNutellaDay). And since it is Valentine’s Day I  added chocolate to some balsamic vinegar and drizzled it on top of the finished product. Am I crazy? Maybe, if crazy tastes like my taste buds throwing a party. As for the berries, while I do not necessarily stick strictly to strawberries, my choice was made easy when I got to try out the KitchenIQ strawberry slicer. I was slicing up those berries all the livelong day. Shortcakes for everyone!

KitchenIQ Strawberry Slicer

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P.S. Don’t forget to enter our giveaway HERE including all kinds of goodies from our sponsors. And also check out the link-up at the bottom of this post to see what every one else made today for #FreshTastyValentines!

Strawberry Basil Shortcakes with Chocolate Balsamic Drizzle 2

One year ago: Two Ingredient Nutella Fondue

Three years ago: Nutella Pecan Pie Bars

Four years ago: Nutella Chunk Cookies

Five years ago: Nutella Rice Krispies Treats


Makes 8 biscuits



1/4 cup sugar

1 Tbsp chopped basil (I used Gourmet Gardens lightly dried)

1-3/4 cups all-purpose flour

3-1/2 tsp baking powder

1/2 tsp salt

3 Tbsp chilled unsalted butter, cut into 1/2-inch cubes

1 cup plus 2 Tbsp chilled heavy whipping cream

1 tsp black or regular coarse sea salt

1/2 cup chocolate hazelnut spread (try homemade)

1 pint strawberries, sliced (I used Driscoll’s)

Whipped cream


1/2 cup balsamic vinaigrette

1 tsp chocolate extract (or dark cocoa powder)


  1. Preheat oven to 375. Line a rimmed baking sheet with parchment paper.
  2. Add the sugar and basil to a medium bowl. Use your fingertips to rub the basil into the sugar until fragrant. Add the flour, baking powder, and salt and whisk to combine. Add the butter, then use a pastry cutter (or your fingertips) to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in 1 cup of the cream, just until the dough begins to clump together. Turn the dough onto a lightly floured work surface and gather together. Press into a rectangle 1-inch high and cut into squares. Transfer to prepared baking sheet.
  3. Brush the tops of the biscuits with the remaining 2 tablespoons of cream and sprinkle them with salt. Bake for 18-20 minutes, or until the tops of the biscuits are golden brown, and a toothpick inserted in the center comes out clean. Transfer the biscuits to a wire rack to cool completely.
  4. Meanwhile, prepare the chocolate balsamic. In a small bowl whisk together the balsamic and chocolate extract (or powder).
  5. To assemble: Cut one of the biscuits in half. Spread the bottom with one tablespoon of chocolate hazelnut spread, then a few strawberries. Place the top half of the biscuit on top and finish with whipped cream, chocolate balsamic, and a basil leaf for garnish.

Source: Adapted from my Meyer Lemon Shortcakes.

Disclosure: I was provided with complimentary product from Gourmet Garden and Kitchen IQ but was not otherwise compensated for this post. All thoughts and opinions are my own.
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