Adapted from Lemon Tree Dwelling
Ingredients
Fruit
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4 c. sliced strawberries
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1/2 c. basil simple syrup Bring 1/4 c. water and 1/4 c. sugar to a boil. Remove from heat and stir in 1/2 c. fresh basil leaves. Cool before using.
Shortcakes
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2 c. flour
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5 Tbsp. sugar
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1 Tbsp. baking powder
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1/2 tsp. salt
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8 Tbsp. unsalted butter chilled and cut into 1/2 inch pieces
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2/3 c. half & half
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1 large egg lightly beaten
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1/4 c. fresh basil chopped
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1 large egg white lightly beaten
Whipped Cream
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2 c. heavy whipping cream
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2 Tbsp. sugar
Instructions
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Combine sliced strawberries and basil simple syrup in a bowl and set aside.
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For the shortcakes, combine flour, 3 Tbsp. sugar, baking powder, and salt in a food processor. Add butter pieces and process until the mixture resembles cornmeal. Transfer to a bowl.
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Blend half & half with the beaten egg and pour into bowl with the flour mixture. Add fresh basil. Stir until large clumps form; continue mixing and kneading on a lightly floured countertop. *Add flour as necessary until dough is the right consistency.
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Pat the dough into a 9×6 inch rectangle about 1 inch thick. Use a floured 2 3/4 inch biscuit cutter or the top of a glass to cut out 8-12 circles (depending on size). Place each dough circle on a parchment-lined baking sheet, brush with beaten egg white, and sprinkle with remaining 2 Tbsp. sugar.
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Bake until golden brown, 12-14 minutes.
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Prepare whipped cream by combining whipping cream and 2 Tbsp. sugar in a medium mixing bowl. Mix and low speed to dissolve sugar, then at high speed until mixture is light and fluffy and has doubled in volume.