Strawberry-Basil Shortcakes

Strawberry Basil Shortcake

Whether we’re cooking farmers’ market veggies, meats, fruit, or even dessert, if it means I don’t have to turn on my oven to heat up the kitchen in Alabama heat, then we’re grilling out. This strawberry basil shortcake is the perfect thing.

Lately I’ve been experimenting with various fruits on the grill to enhance their sweet flavor. I love California Strawberries lightly grilled in a grill basket or on skewers then tossed with a good quality aged balsamic vinegar and served over vanilla bean ice cream – yum!

Another dessert recipe we’ve been enjoying from the grill are these shortcut Grilled Strawberry-Basil Shortcakes. My food philosophy is all about creating recipes that are simple, practical, and doable and this one fits the bill.

Last 4th of July during a family lake trip, my mother-in-law, Sallye, brought her homemade poundcake to contribute to our holiday feast. Since my Mom already had strawberries and ice cream, I cut some basil from the garden and experimented with how I could add a fresh flavor twist to her cake. I sliced the poundcake, gave it a thin coat of butter so it wouldn’t stick to the grill and cooked it on the grill until it was warm and golden brown. I then sliced the strawberries, mixed them with basil and once the cake was finished, topped it with the strawberry mixture and a scoop of ice cream. It was a hit!

A few modifications have been made over the last year to this grilled strawberry shortcake concept since we continue to make it over and over again. I substitute Sallye’s delicious pound cake for a store bought one when I don’t have hers, I add fresh mint, Grand Marnier or balsamic vinegar to sweet California strawberries for a nutritious and vibrant topping and I play around with creamy topping options with ingredients like sweetened whipped cream, sweetened mascarpone cheese or vanilla Greek yogurt.

See how easy it is to make Grilled Strawberry-Basil Shortcakes!

The great news is that however you choose to make this recipe your own, at the end of the day you’re still enhancing the nutrition in your dessert by adding fresh fruit like these juicy California strawberries.

Did you know that strawberries are naturally sweet but are also low in sugar at only 7 grams per cup?

So there is no need to add sugar to the sliced strawberry topping – they can hold their own! I also love that one serving of eight medium strawberries is only 45 calories so if you’re going to eat a rich, less nutrition food (like a slice of pound cake or a brownie), topping it with strawberries boosts the flavor and nutrition but for very few calories.

Don’t forget to check out some of our other recipes!

4.6 from 52 reviews
Grilled Strawberry Basil Shortcakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 cups fresh California strawberries
  • 8½-inch slices poundcake (store-bought or homemade)
  • 1 tsp melted butter
  • 1 8-oz container mascarpone, softened
  • 2 tsp granulated sugar
  • 2 Tbsp fresh basil, thinly sliced
Instructions
  1. Rinse and hull the strawberries. Thinly slice lengthwise and transfer to a medium bowl.
  2. Brush pound cake lightly on each side with melted butter. Grill over medium-low heat for 3-5 minutes on each side or until golden brown.
  3. While pound cake grills, combine mascarpone and sugar. Set aside.
  4. When ready to serve, stir 11/2 Tbsp basil into strawberries. Top each pound cake slice evenly with the strawberry mixture and sweetened mascarpone. Sprinkle with remaining basil.

 

 


Strawberries & Cream French Toast Bake

Strawberry + Cream French Toast

The fall and winter entertaining seasons are upon us. If you are like our family, in the next couple of months you’ll have more overnight house guests than normal, and might be looking for some delicious, make ahead breakfast options to feed all those extra mouths. A strawberries & cream French toast recipe is the way to go.

Whenever I have a full house, I like to do a big breakfast bake for the morning meal. This Strawberries and Cream French Toast Bake is one of those recipes you can prep ahead of time, put in your refrigerator, then bake right before you are ready to serve it. It is the perfect recipe for those busy mornings when you want to focus on the company you have seated around your table and not be stuck in the kitchen working hard to get a meal on the table.

This Strawberries and Cream French Toast Bake will definitely brighten up your brunch table too. Plus with more vitamin C than an orange and loaded with nutrients, the California strawberries in this recipe are a nutritious and versatile fruit to enjoy every day, including in the cooler months!

Fall may not be when you naturally turn to California strawberries in your baked goods, however, you should! With family farmers growing 90 percent of the nation’s strawberries in California, odds are the strawberries you’re enjoying came fresh from the Golden State – with mild and beautiful temperatures all year round. So throw out your ideas of what is expected in the fall, and instead bake up something delicious using fresh, California strawberries.

Enjoy!

4.5 from 4 reviews
Strawberries and Cream French Toast Bake
Author: 
Recipe type: Breakfast
Serves: 12 servings
 
A flavorful French toast bake, perfect for a make ahead breakfast or brunch!
Ingredients
  • For the French Toast Bake:
  • 12 slices Texas Toast, cut into 1 inch cubes
  • 2 8oz packages cream cheese, cut into ½ inch cubes
  • 1 cup fresh California strawberries, hulled and sliced
  • 2 cups half and half
  • 12 eggs
  • ½ cup maple syrup
  • 1 Tbls vanilla
  • 1 Tbls cinnamon
  • For the syrup:
  • 1 cup California strawberries, hulled and chopped
  • ½ cup orange juice
  • 1 cup sugar
  • ¼ cup corn starch
  • 3 Tbls water
  • ½ cup half and half
Instructions
  1. For the French toast bake:
  2. Spray a 9x13 inch baking dish with cooking spray.
  3. Place half the bread cubes in a baking dish. Top with cream cheese cubes. Next, layer the sliced strawberries on top of the cream cheese, then place the remaining bread cubes over the strawberry layer.
  4. In the jar of a blender, add the half and half and eggs. Blend until fully mixed.
  5. Add the maple syrup, vanilla and cinnamon and blend until smooth.
  6. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
  7. After refrigerated time is up, preheat oven to 350°F.
  8. Bake, covered, for 30 minutes. Remove the foil and bake for an additional 30-40 minutes, or until bread is toasty and cream cheese has melted.
  9. For the Strawberry Cream Sauce:
  10. While the French toast bake is cooking, place 1 cup strawberries, orange juice and sugar into a saucepan. Heat to a low boil.
  11. In a separate small bowl, whisk together corn starch and water until smooth. Stir into the saucepan and cook over low until strawberry sauce has thickened.
  12. Remove from heat and whisk in the half and half.
  13. Remove the French Toast Bake from the oven, cut into slices and serve topped with Strawberry Cream Sauce.