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Strawberry & basil shortcake slice

Strawberry & basil shortcake slice


Strawberry syrup flavoured with basil is our twist on a traditional summer treat

  • Feeds 6 Feeds 6
  • Ready in 45 minutes

Each serving contains

  • Energy
    2077kj 498kcal
  • Fat
    High 44%
  • Saturates
    High 93%
  • Sugar
    High 30%
  • Salt
    Low 6%

% of adult’s reference intake | Carbohydrates per serving : 50g


  • 125g Co-op unsalted butter, softened, plus extra for greasing
  • 100g Fairtrade icing sugar
  • 1 Co-op British free range egg
  • 1 tsp vanilla essence
  • 200g Co-op plain flour
  • 300g Co-op British strawberries, sliced
  • 2 tbsp chopped basil
  • 40g Fairtrade caster sugar
  • 150ml Co-op double cream, whipped


  1. Preheat the oven 180°C/fan 160°C/gas 4 and grease a nonstick 17cm x 27cm baking tin
  2. Cream the butter and icing sugar together until light and creamy, then beat the egg and vanilla together
  3. Stir the egg mixture and flour alternately, a little at a time, into the creamed butter, until fully combined
  4. Spread as evenly as you can (it will be sticky) over the base of the tin and bake for 15-18 mins, until golden
  5. Remove from the oven and, while still warm, cut lengthways down the middle, then allow to cool fully
  6. Put 100g of the strawberries in a saucepan, along with the basil, caster sugar and 100ml cold water, cook, stirring until the sugar has dissolved
  7. Bring to the boil and cook for 4-5 mins, until reduced and syrupy, then strain through a sieve, reserving the syrup
  8. Once the shortcake bars are cool, top one half with cream and strawberries, top with the other bar, then drizzle with a little of the basil syrup to serve