Balsamic Basil Strawberry Shortcake! Swoon Worthy Summer Staple!
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 - 8
Ingredients
  • For the Biscuits:
  • 2 cups AP flour
  • ½ tsp. of salt
  • ¼ cup confectioners sugar
  • 1 cup whole milk
  • 12 tbsp. very cold butter cubed
  • 1 tbsp. baking powder
  • 2 tsp. chopped basil
  • Strawberry Balsamic Mixture:
  • 16oz fresh strawberries
  • ¼ cup granulated sugar
  • 3 tbsp. balsamic vinegar
  • 1 tbsp. balsamic glaze
  • 1 tbsp. chopped basil
  • Whipped Cream:
  • 1 cup cold heavy whipping cream
  • 2 tsp. vanilla extract
  • 1 tbsp. granulated sugar
Instructions
  1. For the Biscuits:
  2. Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper or baking silicone mat.
  3. In the bowl of a food processor fitted with the s-blade add all the dry ingredients. Pulse a few times to fully incorporate. Add the basil and pulse another 1 to 2 times. Add the very cold butter cubes scattered on top of the dry ingredients. Pulse another 8 to 10 more times until you have a course crumb. Add the milk and pulse until the dough just comes together. Do not over mix. Dump onto a floured work surface and gently pat out into a disk, don't roll or over work. Using a biscuit cutter, cut out the biscuits and place on the prepared pan. Brush tops with heavy cream.
  4. Bake for 15 to 20 minutes until biscuits are puffed and tops are light golden brown. Allow to cool on pan on wire rack.
  5. Balsamic Strawberries:
  6. Slice the tops off the strawberries and cut in half or quarter depending on size. Add the sugar, balsamic vinegar and balsamic reduction and mix to combine. Add the fresh basil and mix. Set aside and allow to sit at room temp for 15 minutes to allow juices to release.
  7. Whipped Cream:
  8. Pop the bowl and whisk of the stand mixer into the freezer for about 10 minutes. Attach back to the stand mixer and add the cold cream, extract and sugar. Whisk on high until firm peaks form, do not overmix you will get butter.
  9. Assemble the Shortcake:
  10. Slice the fresh biscuits in half, add a couple spoonfuls of the strawberry mixture, top with a large dollop of whipped cream, add another spoonful of strawberries, top with more whipped cream and top it all off with the biscuit top. Best served day of. Cooled biscuits can be stored wrapped and covered at room temp for up to a day. Strawberries can be stored covered in the fridge up to a day. Whipped cream best made day of.
  11. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2019/08/03/balsamic-basil-strawberry-shortcake-swoon-worthy-summer-staple/