Tuesdays with Dorie: Tender Shortcakes (with Cinnamon-Basil Syrup)

cinnamon basil shortcake square

Shortcake has never made my mouth water.  Not until now, that is.  After making Dorie’s “Tender Shortcakes” I’ve been won over.

I had all intentions of skipping this week because of the recipe choice and being out of town last weekend. Besides being a teensy bit compulsive about not missing a week, my fellow TWD bakers convinced me I should give these a try with comments such as, “the shortcakes are good enough to eat naked” and “good enough to eat by themselves.”

Although the first batch had me with fresh cream and butter flavor and a melt-in-your mouth texture, I was eager to experiment.  I added ground ginger and a touch of cinnamon to the second batch per Dorie’s suggestion.  I also sweetened the berries with Cinnamon Basil Syrup (see recipe here).  Combining the subtle minty-ness of cinnamon basil (mint and basil are in the same family) with the mildly spiced shortcake introduced sophistication to this classic dessert without being weird. A sprinkling of sanding sugar on top added a touch of crunch and a light-catcher for my pictures.

“Tender Shortcakes” are definitely going into my own personal “Dorie’s Hall of Fame”.

To make them yourself, get the recipe from Cathy at  The Tortefeasor.

Other “Dorie’s Hall of Fame” selections:

Rick Katz's Brownies for Julia

Dorie's Split Level Pudding

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{ 20 comments… read them below or add one }

PreeOccupied June 11, 2010 at 2:02 pm

This is simply mouthwatering and gorgeous all rolled into one. I love basil but never mixed it with cinnamon. Your shortcakes sound and look exotic.


Margaret June 10, 2010 at 10:23 pm

Cinnamon/Basil. Be still my heart. Even the sound is intoxicating.


Leslie June 10, 2010 at 3:25 am

Beautiful photos, as always! I love your flavor combinations. This one made me a shortbread lover, too (which I’m not entirely sure is a good thing!) Mary at Popsicles and Sandy Feet made them with ww pastry flour and they turned out very light so I may make them that way next.


Katrina June 9, 2010 at 1:37 pm

I wish I’d have thought of brushing them with cream and sprinkling turbinado sugar on them, I do it with scones and it sure does look nice in your pictures!


dharmagirl June 8, 2010 at 11:33 pm

i love your subtle tweaks with the recipe, and i’m intrigued by cinnamon basil. mmmm.


Carol Peterman June 8, 2010 at 9:57 pm

Cinnamon basil syrup sounds so fantastic. Minty/basil flavors work so well with berries.


pamela June 8, 2010 at 8:19 pm

What a simply decadent photo!! Next time, I’m definitely adding some sugar on top. Looks so luscious!


Mary June 8, 2010 at 7:19 pm

Gorgeous photo! The cinnamon basil syrup sounds like a wonderful addition!


Amber Marie June 8, 2010 at 7:17 pm

I was wondering how the spices would be, but didn’t try them. I’ll have to be sure to next time!


miss kate June 8, 2010 at 6:13 pm

The thing about shortcake is that you never really know what you’ll get when you order it or have it at someone’s home…bland biscuits? angelfood cake? pound cake? But real shortcakes like these are a joy forever!


Heather Davis June 8, 2010 at 5:52 pm

Wow your shortcake looks beautiful. Love all those gorgeous berries. Well done for making something quite plain look extraordinary.


Cathy June 8, 2010 at 3:19 pm

Your photo is insanely gorgeous!! You know, I kind of felt the same way going into this week — and I picked the recipe! Other than the fact that they are seasonal and traditional, there has never been (up until now) anything in particular about shortcakes that rocked my world. But Dorie’s shortcakes are really in a class by themselves. I may not get excited about just any shortcakes, but I know I’ll always get excited about these shortcakes. Yours are so very beautiful, and I’m thrilled that you enjoyed them! Thank you so much for baking along with me this week!


Judy June 8, 2010 at 12:44 pm

Cinnamon basil syrup sounds delicious. I like the sugar sprinkles on the tops of your shortcake; really dresses it up. These are some of the best shortcakes I’ve ever made.


Kimberly June 8, 2010 at 11:05 am

Beautiful job on the shortcakes! How funny that you went from skipping this week to making two batches of biscuits!


Jessica of My Baking Heart June 8, 2010 at 10:36 am

Beautiful shortcakes! And cinnamon-basil syrup? Sounds like Heaven… 🙂


mike June 8, 2010 at 10:03 am

That syrup is wonderful – what a unique addition (to an exquisite photo)! I’m glad the shortcakes were a hit for you – they’re so simple to make, like a biscuit. Now, I just need to get my basil plants in the ground to “grow” – so I can make this syrup!


cindy harris June 8, 2010 at 9:21 am

The sanding sugar on top is a great idea! I love ginger and will have to try it next time. Beautiful photos.


Valerie June 8, 2010 at 8:17 am

That picture is stunning! All the bright colours and various textures…No I wish I had more. I’m so glad someone took Dorie’s suggestion of adding ginger to the batter, I was curious to hear how they would turn out. The cinnamon basil syrup sounds heavenly.


steph (whisk/spoon) June 8, 2010 at 8:08 am

beautiful dessert! i have never seen cinnamon basil here, but it sounds intriguing! i’ll have to pay close attention next time i go to the farmers market and see if the herb guy has it.


Lynne June 8, 2010 at 5:47 am

Lovely photo! I have cinnamon basil in my herb garden-would love that!


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