because i never want strawberry season to end, let's make cute little strawberry shortcakes okay?! this version has a little bit of a (basil) twist because fresh summer basil belongs in just about everything, including dessert. this is also the longest i have ever kept a basil plant alive (okay, any plant) & i am very proud.

the shortcakes feature flakey vanilla biscuits made with bob's red mill all-purpose flour (my go to baking flour) topped with basil marinated strawberries! this is a great make ahead recipe that you assemble minutes before serving. simply have your biscuits, strawberries & whipped cream prepped ahead of time so you are ready to go.

xo

ingredients

for the biscuits

3 cups bob's red mill all purpose flour, sifted
1/2 cup turbinado sugar, plus more for sprinkling
2 tablespoons baking powder
1 teaspoon fine salt
3/4 cup unsalted butter, cold & cubed
1 cup heavy cream, plus more for topping
1 teaspoon pure vanilla extract

for the basil strawberries

2 cups sliced strawberries
2 tablespoons superfine sugar
3 tablespoons thinly sliced basil
2 teaspoons lime juice
1/2 teaspoon lime zest
2 cups sweetened whipped cream

directions

for the biscuits

preheat the oven to 400(f) degrees. line a baking sheet with parchment paper & set aside.
in a large mixing bowl stir together the flour, sugar, baking power & salt until evenly combined.
add the butter & gently work into the flour mixture using your hands until a crumb consistency is formed.
stir in heavy cream & vanilla. mix until the dough comes together. transfer dough to a lightly floured surface & roll into a 1-inch thick rectangle.
using a biscuit cutter, slice into rounds (or mason jar lid) & transfer to the prepared baking sheet.
bake for 12-15 minutes, until the edges are golden brown. let cool completly before assembling.

for the basil strawberries