This Strawberry Basil Welsh Cake recipe may seem simple. But these simple pastries hold so many personal childhood memories that it was on the “duh, of course I should make them” baking list this past weekend.
I was lucky enough to have grandparents who lived in a beautiful house minutes away from the lake in Tahoe, California. We would spend every winter on sleds and in kid-made igloos. And every summer was spent running around the deck, tossing horseshoes, and eating all kinds of yummy treats with my sisters and cousins. And one of the most iconic treats from that era (aside from the fudge) were these welsh cakes. Well, not this strawberry basil version but the original cakes my grandmother grew up eating. I’m sure that particular recipe is over 120 years old.
What I like about these welsh cakes (we called them scones) is that they’re sweeter and chewier than standard scones. And they’re griddled! The griddled exterior extenuates the soft inside making them a perfect handheld treat for morning, noon, and night. Traditionally, welsh cakes are made with currents or raisins, but my take adds dried strawberries and fresh basil. Even this strawberry basil welsh cake twist on a classic takes me back to that house in Tahoe with every bite.
Bonus recipe: Try these welsh cakes with my gingered rhubarb compote! It paired perfectly with the strawberry and basil!
Ingredients for this recipe: