Strawberry Basil Shortcake
I LOVE fruit and herbs together. I have no idea why, but they are so fun together! I teamed up with WTHR and came up with a delicious recipe to celebrate “Pick Strawberry Day” and “Strawberries & Cream Day”.
There are 3 parts to this recipe, so keep up!
Strawberry Basil Shortcake
Fresh strawberries and herbs are a wonderful way to have a delicious dessert.
Ingredients
Cream Cheese Biscuits
- This is NOT my recipe, and I have no problem admitting that! We cooks have to borrow from time to time. 🙂 I got it from here.
Strawberry Basil Compote
- Trust me guys…just trust me
- 1 quart fresh strawberries, stemmed and cut into quarters
- 1 1/2 cup sugar
- 1/2 cup basil, torn
- 1 teaspoon vanilla extract
Whipped Cream
- 1 cup COLD heavy cream
- 1/4 cup powdered sugar
Instructions
Strawberry compote
- Combine all ingredients into a medium saucepan and heat until boiling. Reduce heat and simmer until liquid is reduced to half. The mixture should coat the back of a spoon.
Whipped Cream
- Take a metal or glass bowl (better NOT to use a plastic one) and put it in the freezer for 10-15 minutes. You can also place your whisk attachment in the freezer.
- Pour heavy cream into bowl and start mixer (or whisking if you are doing it by hand) on low speed. Gradually speed up until cream reaches semi-stiff peaks. Add powdered sugar and finish mixing at low speed. Keep refrigerated until ready to use.
- Okay, so from there you put a biscuit at the bottom, top it with some strawberry basil compote, add some fresh strawberries (if you have any left), and top it all with whipped cream.
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