Strawberry Shortcakes with Lemon-Basil Cream Recipe

Strawberry Shortcakes with Lemon-Basil Cream Recipe
Strawberry Shortcakes with Lemon-Basil Cream Recipe

Maryse Chevriere

Dessert wasn't really a staple in my family's home growing up (save for the chocolates Dad would bring back from trips to France), but during the summertime my Mom would treat us to strawberry shortcakes. This recipe improves on the classic by introducing basil and lemon to the cream for a more fresh-from-the-garden flavor.

Click here to see 9 Ways to Enjoy Summer Strawberries. 


Bake the frozen biscuits according to package instructions. Meanwhile, in a medium-sized bowl, toss the sliced strawberries with ¼ cup of sugar and set aside to macerate. When ready, remove biscuits from the oven and set aside to cool. 

In a medium bowl, add the 2 tablespoons of sugar to the cream and beat, either with a whisk or an electric beater, until it is whipped and fluffy. Mix in lemon zest and basil.

To serve, cut the biscuits in half, cover the bottom half with a generous spoonful of strawberries, add a dollop of whipped cream, and top with the other half.


Calories per serving:

362 calories

Dietary restrictions:

Kidney Friendly, Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 26g 40%
  • Carbs 31g 10%
  • Saturated 15g 73%
  • Fiber 2g 9%
  • Sugars 19g
  • Monounsaturated 8g
  • Polyunsaturated 2g
  • Protein 3g 7%
  • Cholesterol 82mg 27%
  • Sodium 159mg 7%
  • Calcium 109mg 11%
  • Magnesium 19mg 5%
  • Potassium 204mg 6%
  • Iron 1mg 6%
  • Zinc 0mg 3%
  • Phosphorus 95mg 14%
  • Vitamin A 245µg 27%
  • Vitamin C 50mg 83%
  • Thiamin (B1) 0mg 8%
  • Riboflavin (B2) 0mg 9%
  • Niacin (B3) 1mg 5%
  • Vitamin B6 0mg 3%
  • Folic Acid (B9) 36µg 9%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 6µg 7%
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