Name: Strawberry & Basil Shortcakes
Prep time: 20 min
Total time: 1 h
Yield: Makes 8 shortcakes
Cuisine: Italian
Ingredients: Turbinado sugar,* for sprinkling; 1½ pounds fresh strawberries, hulled and halved (quartered if large); 6 tablespoons cold unsalted butter, cut into cubes; 1 cup heavy cream; 1½ tablespoons extra-virgin olive oil; 3 tablespoons balsamic vinegar; ½ teaspoon salt; 1 tablespoon baking powder; 2 tablespoons granulated sugar; 2 cups all-purpose flour; 1 cup heavy cream, plus more for brushing; 2 tablespoons confectioners’ sugar; Small handful fresh basil, cut into thin strips; 1½ tablespoons honey

Preparation info

Makes
8
shortcakes

Difficulty
Easy
Ready in
1 hr

Appears in

Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

About

These rustic shortcakes are inspired by caprese salad, a simple Italian dish made up of mozzarella, tomatoes, and basil drizzled with balsamic vinegar. Don’t worry, we’re not trying to turn tomatoes into dessert. These shortcakes layer balsamic-roasted strawberries, whipped cream, and basil atop a light and flaky cream biscuit.

Ingredients

For Cream Biscuits

2 cups all-purpose flour
2 tablespoons granulated sugar
1

Method

Preheat oven to 350°F.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or fork, cut butter into dry ingredients until mixture resembles coarse crumbs. Stir in cream with a fork until mixture is evenly moist

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Strawberry & Basil Shortcakes

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Ingredients

For Cream Biscuits

Method

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