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Recipe Of The Week: Strawberry Shortcake with Basil


Adapted from Lemon Tree Dwelling



  • 4 c. sliced strawberries

  • 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.


  • 2 c. flour

  • 5 Tbsp. sugar

  • 1 Tbsp. baking powder

  • 1/2 tsp. salt

  • 8 Tbsp. unsalted butter chilled and cut into 1/2 inch pieces

  • 2/3 c. half & half

  • 1 large egg lightly beaten

  • 1/4 c. fresh basil chopped

  • 1 large egg white lightly beaten

Whipped Cream

  • 2 c. heavy whipping cream

  • 2 Tbsp. sugar


  1. Combine sliced strawberries and basil simple syrup in a bowl and set aside.

  2. 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.

  3. 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.

  4. 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.

  5. Bake until golden brown, 12-14 minutes.

  6. 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.