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Strawberry Basil Shortcake

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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 6-8

I love that the strawberry plant is a member of the rose family. To me, this dessert never gets anything but better every time I make it. I love when there are strawberries from the local market but stirring in some jam to underripe strawberries can also be delicious!

Ingredients

The strawberries:

2 pints strawberries, washed, hulled and halved

2 tablespoons sugar

2 tablespoons raspberry jam

The Shortcake:

2 cups all purpose flour + additional for rolling

6 tablespoons unsalted butter, cubed

¼ cup sugar

1 teaspoon cinnamon

1 tablespoon + 1/2 teaspoon baking powder

Zest from 1 small lemon

1 teaspoon kosher salt

1 cup heavy cream

2 teaspoons vanilla

Nonstick spray

 

2 cups whipped cream

1 pint raspberry sorbet

Servings: 6-8

Instructions

  1. The strawberries: In a medium bowl, combine the strawberries, sugar and jam. Cover and refrigerate so the strawberries macerate.
  2. Preheat the oven to 375 F.
  3. The biscuits: In a large bowl, combine the flour with the butter. Work in the butter cubes with your fingers until the mixture is crumbly. Then, mix in the sugar, cinnamon, baking powder, lemon zest and salt. Add the cream and vanilla and gently mix until it forms a dough. It should be fairly wet.
  4. Finish: On a lightly floured surface, flatten and shape the dough until it is about 1-1/2 inches thick. The less you work the dough, the tenderer your biscuits will be. Use a knife to cut the dough into 2 inch by 2-inch squares. (You can lightly roll the scraps back into one piece and cut additional squares.) To me, thicker, smaller-sized cakes are moister after they bake and taste better the next day!
  5. Bake: Place the shortcakes on a lightly greased (nonstick spray) baking sheet with space between each. Place the baking sheet in the center of the oven and bake 12-15 minutes, until lightly browned. Set aside to cool
  6. Serve: Split the shortcakes to create a top and a bottom piece. Stir the basil into the strawberries. Spoon the strawberries and juices over the bottom half of each shortcake. Place a scoop of raspberry sorbet on the berries and cover with whipped cream and more strawberries. Top with the other biscuit top.

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