Strawberry Ginger Basil Shortcake
Biscuits:2 tbsp fresh basil chiffonade
1” piece of fresh ginger finely (grate right into the strawberries)
Whipped Cream:1 ½ cups heavy cream, chilled
3 tbsp sugar
1 ½ tsp Vanilla Extract
1 tsp freshly grated lemon zest
Note: I used Splenda in place of sugar in all parts of this recipe
- Mix the Strawberries with 3 tbsp of sugar with the strawberries, basil and ginger. Cover in a bowl and put in the fridge for at least 30 minutes for the juices to develop. I grate the ginger right into the strawberries so that I can get the juices (do NOT use the ginger from a jar it won’t be the same).
- Preheat the oven to 400F
- Sift together the flower, baking powder, baking soda, and 2 tbsp. of sugar and salt in a medium bowl.
- In mixing glass measure out the heavy cream and add the fresh basil and grate the ginger directly into the mixing glass.
- Add the heavy cream mixture to the dry ingredients and mix until just combined.
- Either place the mixture into an ungreased 8” square pan and bake until golden, 18 to 20 minutes OR divide the mixture into 6 equal size balls and flatten the top so they look like the size and shape of a hockey puck and place on a cookie sheet lined with parchment paper and cook 20 to 25 minutes.
- Remove the shortcake from the pan and place on a rack to cool. When ready to serve Cut into 6 pieces and split each piece if half horizontally. If you made individual biscuits allow to cool on pan and then store in an airtight container until ready to serve then slice in half.
- Spoon some of the strawberries and their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top.
- For the Whipped Cream: Mix all items in a bowl using a mixer until soft peaks form about 1 ½ to 2 minutes. If you are preparing the Whipped Cream ahead and want to keep its form then add 1 tbsp of skim milk powder to stabilize the Whipped Cream which means it will keep its form and not become runny again. This will not change the taste. I also just whipped the cream without adding anything and it was good like that!