Welp, it’s August, where does the time go? Although, I would say August is the best month of the year. I might be saying that because August is my birthday month. Ok, I am saying it because of that. Also, it’s the last month of Summer and it’s time to savor, soak up and relish these fleeting days. Speaking of fleeting days, strawberry season is also fleeting. Can we even really call it summer without having a strawberry shortcake? Technically yes, but why would you ever do that? My version is a bit fancier. The basil infused in both the homemade shortcake and in the strawberries is divine. The tang of the balsamic with the sweet of the strawberries is a summer flavor sensation not to be missed! This shortcake comes together with a perfectly whipped cloud of homemade cream that is piled high to absorb the juices of the berries and balsamic and takes your taste buds on a magical ride!!
Strawberry shortcake is as summer as the smell of tanning oil (in my day (said in my best old person voice), we never heard of sunscreen), flip flops, jorts and burnt shoulders…again the sunscreen thing. Something about knowing after a long day of running and playing outside in the hot sun there was strawberry shortcake waiting for us after dinner. It was enough to bring us in before the streetlights went on! Although, my strawberry shortcake of youth was definitely not homemade. It was the pre-packaged little sponge cakes with a crater in the middle (with a shelf-life of way too long to be good for you), strawberries and sugar and the whip cream out of can. Don’t get me wrong, I am not knocking it! We still loved it, my mom was not a baker…or a cook, but it was still a favorite summertime treat!
My version is a little more grown up and will still bring you in before the streetlights come on. Nothing like a homemade warm biscuit fresh out of the oven, you must make extra because you just can’t resist splitting it open while piping hot as the steam escapes and you try to escape third degree burns in your mouth! It’s so worth it though. The addition of basil gives the biscuits a little herbaceousness and is repeated in the strawberry balsamic mixture.
Making homemade whip cream is also one of the most satisfying things in the world. Yes, the world. It comes together so quickly and there is such beauty in the simplicity of it. You get this soft cloud of sweet cream just by whipping in the right amount of air, sugar and vanilla. I don’t know why anyone would choose the can over this.
Any who, the dessert is an homage to simplistic beauty and perfection. The flavors take you back to your favorite summer memories of youth and creates new ones all grown up. Yes, it’s one powerful little dessert!
As we round the corner on summer and head into our last month and best month… 🙂 of these fleeting warm, long days, be sure to make my Balsamic Basil Strawberry Shortcake. Remember, it’s not really summer without it and you wouldn’t want it to be!
Happy Weekending and Summer On!
Diane
- 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
- For the Biscuits:
- Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper or baking silicone mat.
- 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.
- Bake for 15 to 20 minutes until biscuits are puffed and tops are light golden brown. Allow to cool on pan on wire rack.
- Balsamic Strawberries:
- 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.
- Whipped Cream:
- 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.
- Assemble the Shortcake:
- 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.
- Enjoy!
I’ll definitely be trying this! Sounds wonderful! I use balsamic vinegar on my strawberries often, but I never thought of adding basil to my shortcake. Thanks!