Strawberry Basil (yep, you read that right) Shortcake

Posted on - May 21, 2017 / Author - Tanorria Askew / Category - Eat Really Well, Uncategorized

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!

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 tsp vanilla extract

Combine all ingredient into a medium sauce pan and heat until boiling. Reduce heat and simmer until liquid is reduced to half. Mixture should coat the back of a spoon.

Whipped Cream
1 cup COLD heavy cream
1/4 cup powdered sugar

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 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 on 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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