Strawberry basil shortcakes


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Our Strawberry Basil Shortcakes are perfect for berry season! Homemade buttermilk biscuits, berries and basil, and a grand marnier whipped cream… Serve your dinner guests a little bit of upscale rustic charm and be prepared to write down the recipe for them. 

  • Serves: 6
  • Prep time: 30 min
  • Cooking time: 10 min
     

INGREDIENTS

             For biscuits:

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon ground ginger
  • 3 teaspoons sugar
  • 1/2 cup shortening
  • 2/3 cup cold buttermilk


             For whipped cream:

  • 1 1/2 cups cold heavy cream
  • 3 tablespoons sugar
  • 2 teaspoons grand marnier
  • zest from 1/2 lemon
             For filling:
  • 20 oz. fresh strawberries stemmed and quartered
  • 4 teaspoons sugar
  • 8 leaves fresh basil
 

INSTRUCTIONS

  • Preheat oven to 450 Fahrenheit degrees (230 Celsius degrees) and cover a baking sheet with a nonstick baking mat.
  • Place the quartered berries in a bowl and sprinkle with the 4 teaspoons of sugar. Stir to combine. Cover and place in the refrigerator for at least 45 minutes.
  • Sift the first seven biscuit ingredients into the bowl of a food processor. Cut the shortening into small pieces and add to the processor. Pulse a few times until the mixture resembles coarse crumbs. Do not overmix!
  • Transfer to a large bowl and make a well in the center. Pour all of the buttermilk into the well and quickly mix together with a fork just until blended and incorporated. Dough will be very soft.
  • Lightly flour a large pastry mat or counter area and turn the dough out onto the flour. Press the dough together until it hold shapes and then knead 10 times. Press into a circle 3/4 - 1" thick. Use a fluted dough cutter to stamp out biscuits. You can regather the scraps once if needed. Yields 6 biscuits
  • Transfer biscuits to prepared baking sheet/mat and bake for 8-10 minutes. Watch for a lightly golden color on the top and nicely risen biscuits. They should be quite lofty. Remove to a cooling rack to cool completely.
  • Right before serving, place all of the whipped cream ingredients in a cold bowl and whip on high speed until you arrive at the thickness of whipped cream.To serve, slice a biscuit in half and top with a generous amount of berries. Make a chiffonade (thin ribbons) of the basil leaves and sprinkle over the berries. Place a dollop of whipped cream over the berries. At this point, you can serve open face, or top with the other half of the biscuit and garnish with additional whipped cream and berries.
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