Strawberry and Basil go together like bacon and chocolate, or cake and ice cream. Okay maybe not cake and ice cream, but you get the big picture. Strawberry and Basil will make any dessert the star of the show…..and devoured in seconds. Time to enjoy some Strawberry Basil Shortcake!
With this Summer favorite, you will find strawberry and basil mixed into each element of the dessert. Since strawberries are the star of the show, why not throw some strawberries and basil in the biscuit batter? The biscuits are slightly moist, but still have the same appearance of a traditional biscuit. To add more love to the strawberries, soak them in a basil simple syrup. Then when making your whipped cream, add in some basil just because you can.
In college I worked as a student research assistant for a nutrition study. The study looked at the long term effects a diet high in fruit, vegetables, and fiber could have on a cancer patient. During the study I assisted the Dietitians with several different cooking classes. The study compiled some fabulous recipes, and created a cookbook for the participants. One of the recipes introduced me to the strawberry and basil combination. My hubby and I immediately fell in love with the flavor combination.
The recipe takes a little bit of your time to prepare, but so worth the wait. You will also find the batter very sticky and messy, just add flour to help with the batter sticking to everything.
The whipped cream I made is dairy-free, and the recipe is from Liv Life. You could buy your whipped cream, or make homemade with heavy whipping cream, instead of coconut milk.
Preheat oven to 350 degrees F. Grease a baking sheet with cooking spray.
For Strawberry Basil Purée: In food processor, purée together about 8 medium strawberries without the stems, 6 large basil leaves or 2 heaping Tbsp of fresh basil, and 1 Tbsp sugar (I used coconut sugar.)
For Biscuits: In medium bowl: Mix together flour, sugar, baking powder, and salt. Then with pastry cutter, fork, or your hands, mix in cold butter cubes until flour mixture looks crumbled, and butter broke up completely.
In small bowl: Mix together strawberry basil purée, coconut milk and one egg.
Mix the wet ingredients into the flour mixture, mix together well. The dough will look crumbled.
Flour surface, pour dough on floured surface, bring dough together, and spread out dough till 1/2 inch thick. Use flour in process to help with dough sticking to everything.
Cut biscuits (my biscuits were about 3 inches in diameter,) place cut biscuits on greased cookie sheet about 1 inch apart.
Bake for 20-25 minutes depending on oven, until bottom of biscuit is golden brown. Let cool.
For simple syrup: In a medium sauce pot on medium heat, add sugar, water, and basil. Let cook together for five minutes, strain basil leaves from syrup and let cool.
Pour simple syrup over sliced strawberries and let sit for at least 1/2 hour to absorb the basil flavor.
To assemble: Cut biscuit in half, place sliced strawberries on biscuit, add whipped cream, then top with more strawberries, place top of biscuit on top.
Disclaimer: I received coupons from Driscoll’s Berries for the post. All the thoughts and opinions are my own.