Makes
4 large servingsIngredients
For the strawberries:
- 2 pints fresh strawberries hulled and thickly sliced
- ⅓ cup granulated sugar
- 2 tablespoons fresh basil leaves finely chopped
For the biscuits:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ sticks cold unsalted butter cut into small cubes
- 1 large egg beaten
- ¾ cup plain Greek yogurt
- ¼ cup cold heavy cream
For the whipped cream:
- 1 pint cold heavy whipping cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, gently toss the strawberries, sugar, and basil. Let the mixture sit at room temperature for at least 20–30 minutes (or up to an hour) while you prepare the biscuits and whipped cream. The berries will release their juices and create a gorgeous syrupy sauce, infused with a hint of basil. (Give them a stir once in a while. Try not to eat them all with a spoon.)
- Preheat your oven to 400°F. Pulse the flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor. Add the cold butter cubes to the bowl and pulse until the butter is broken up and mixed into the dry ingredients and the mixture resembles coarse crumbs (a bit like making pie dough—you want pea-sized bits of butter throughout). Whisk the egg, yogurt, and cold heavy cream in a separate large bowl. Add the dry ingredients to the large bowl and stir gently just until a dough comes together—it should be slightly shaggy and a bit sticky. If it’s too dry and crumbly, add an extra tablespoon or two of cream (or cold milk) until it holds together.
- Turn the dough out onto a lightly floured surface. Pat it together and flatten into a disk about 3/4 to 1 inch thick. (No rolling pin needed; you can just use your hands—we’re going for rustic.) Using a biscuit cutter or an upside-down drinking glass, cut out 6 round biscuits (about 2.5 to 3 inches in diameter each) for generous portions. You may need to gather the scraps and pat out again to get 6 biscuits. Optional: Brush the tops with a little extra cream and sprinkle with a little sugar for a slight crunch.
- Place the biscuits on a baking sheet lined with parchment. Bake for 15–20 minutes, or until they have risen and turned lightly golden brown on top. Remove from the oven and let cool on a rack. (They can be warm when serving, but not piping hot, or the whipped cream will melt immediately.)
- In a chilled bowl, combine the whipping cream, sugar, and vanilla. Using a hand mixer, a stand mixer, or a good whisk and some elbow grease, whip the cream to soft peaks. It should be fluffy and hold its shape but still silky. Be careful not to overbeat into butter. Keep the whipped cream refrigerated until ready to serve.
- Use a serrated knife to gently slice each biscuit in half horizontally. Place the bottom halves on serving plates. Spoon a generous heap of the macerated strawberries (with their lovely juices) onto each bottom half. Top the berries with a big spoonful of whipped cream. Place the biscuit tops over the cream. Add another small dollop of whipped cream on top of each shortcake and finish with a final spoonful of strawberries and juice drizzled artfully over the top. Garnish with a small basil leaf or even a tiny sprig of mint for a pop of green.
