Strawberry Shortcake
VEGETARIAN / GLUTEN-FREE: use almond flour / SERVES: 2 / COST PER SERVING: $7
Ingredients
BERRIES
2 c strawberries, sliced
1/4 c sugar
basil leaves
BISCUITS
1 c flour
1 tbl sugar
2 tsp baking powder
1 tsp salt
1/2 stick cold, unsalted butter, cut into small pieces
1/2 c heavy cream
1/2 tsp vanilla extract
WHIPPED CREAM
1 c heavy whipping cream
1 tsp sugar
seeds from a vanilla bean
Directions
30 minutes to make, allow 2 hours for strawberries to marinate.
BERRIES
Toss the strawberries with sugar. Cover and chill for at least 2 hours. Add basil just before serving.
BISCUITS
Combine dry ingredients. Cut in the butter and mix until crumbly (I just use my hands). Fold in cream and vanilla extract. Divide into two balls and chill for 20 minutes. Bake for 20 minutes at 400.
WHIPPED CREAM
Using a hand mixer or your actual hand and a whisk, whip the cream, sugar, and vanilla bean until fluffy.
Fresh basil adds nuance to this classic Maine dessert and fresh vanilla beans in the whipped cream make this a really fancy treat!
I ended up puréeing the extra strawberries and adding those too.
I grew up in Maine and have amazing memories of going strawberry picking with my mother and grandmother.
Did you enjoy this recipe? Let me know in the comments and share on social!