Strawberry Basil Shortcakes

Strawberry/Basil Shortcakes – serves 4

Strawberries

• 1 pound strawberries, stemmed, hulled, and sliced (about 2 cups)
• 2 tablespoons sugar
• 1 tbs chopped basil, use a sharp knife for this, extra basil leaves for garnish

Biscuits

• 1 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 3/4 cup cold heavy cream

Etc.

• Vanilla ice cream
  Whip cream, optional
  Basil leaves for garnish

Directions
Adjust oven rack to middle position and preheat oven to 425°F. Line baking sheet with parchment paper or spray with cooking oil.
Combine strawberries, chopped basil, and sugar in a medium bowl. Toss and set aside at room temperature. Let stand for at least 15 minutes.

In a medium bowl, whisk together flour, baking powder, sugar, and salt. Make a well in the dry ingredients and pour in 1/3 of the cream. Stir to mix in the cream. When first 1/3 of flour is almost incorporated, add another 1/3, followed by final third, at which point the dough should come together. Divide dough into four equal portions and place on prepared baking sheet. Bake until golden, 13 to 15 minutes. Transfer to a wire rack to cool.

To serve: Split each biscuit in half. Top each bottom half of a biscuit with about 1/2 cup strawberries, followed by a scoop of ice cream. Top with biscuit halves, put a dollop of whip cream on top if desired and garnish with a basil leaf. Serve right away so biscuit doesn’t get soggy.

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Strawberry Basil Shortcakes

Servings 4 people

Author Susan Evans, Certified Clinical Herbalist

Ingredients

Strawberries

• 1 pound strawberries stemmed, hulled, and sliced (about 2 cups)
• 2 tablespoons sugar
• 1 tbs chopped basil use a sharp knife for this, extra basil leaves for garnish

Biscuits

• 1 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 3/4 cup cold heavy cream

Etc.

• Vanilla ice cream
• Whip cream optional
• Basil leaves for garnish

Instructions

1. Adjust oven rack to middle position and preheat oven to 425°F. Line baking sheet with parchment paper or spray with cooking oil.
2. Combine strawberries, chopped basil, and sugar in a medium bowl. Toss and set aside at room temperature. Let stand for at least 15 minutes.
3. In a medium bowl, whisk together flour, baking powder, sugar, and salt. Make a well in the dry ingredients and pour in 1/3 of the cream. Stir to mix in the cream. When first 1/3 of flour is almost incorporated, add another 1/3, followed by final third, at which point the dough should come together. Divide dough into four equal portions and place on prepared baking sheet. Bake until golden, 13 to 15 minutes. Transfer to a wire rack to cool.
4. To serve: Split each biscuit in half. Top each bottom half of a biscuit with about 1/2 cup strawberries, followed by a scoop of ice cream. Top with biscuit halves, put a dollop of whip cream on top if desired and garnish with a basil leaf. Serve right away so biscuit doesn’t get soggy.