I am torn between playing Missy Elliot’s ‘4 My People’ and bounce some ass in a SURFBORDT style, or going the classier way and play ‘Strawberry Fields Forever’ by The Beatles; either of those tracks would sound amazing while baking these INSANELY GOOD shortcakes. My friends, this recipe is da bomb. I found it in last month’s edition of Bon Appetit and have been dreaming about it since. I added a bit of zingy citrus to make it extra yummy.

Picture this: sweet juicy local strawbs, fresh basil, and the tangy essence of lime, all sandwiched in between a buttery shortcake loaded with fluffy cream. Seriously, a culinary boner right there. I know there’s plenty of dairy in here and some of us should stay away from it BUT, some things cannot be replaced! Just pop a few lactose pills like I did and you’ll be fine. It’s SO worth it.

Perfect. Summer. Treat.

FULL RECIPE AFTER THE JUMP!

Strawberry Lime Basil Shortcakes

Serves 8

Ingredients

Shortcakes
– 1/4 cup sugar
– 1 Tbsp. baking powder
– 2 cups all-purpose flour
– 6 Tbsp (3/4 stick) chilled unsalted butter cut in cubes
– 1 cup heavy cream
– 1 large egg

Strawberries
– 3 cups fresh strawberries, hulled, quartered
– 2 Tbsp. sugar
– A few sprigs of fresh basil
– Zest of 1 lime

Cream
– 1 cup heavy cream
– 2 Tbsp. creme fraiche (sour cream could work too)
– 1 Tbsp. sugar
– 1/4 tsp. vanilla extract

Instructions

Make the shortcakes!

1: Start by preheating the oven at 400F

2: Combine sugar, baking powder, salt, and flour in a mixing bowl. Add chilled cubes of butter and using your fingers (or a couple forks) work the butter until it looks like coarse meal with bits of butter left (don’t over work it or butter will melt! If it gets too hot, place your bowl in the fridge for a few minutes).

3: Add heavy cream and mix until dough comes together (don’t worry if it’s kind of sticky). Dust some flour on a surface and roll the dough until it’s about 3/4″ thick (don’t go too think or you’ll make cookies!). Using a biscuit cutter, cut rounds and place on a sheet with parchment paper. Re-roll scraps to make as many as you can.

4: Beat the egg with a bit of water and brush on top of the shortcakes. You can sprinkle a bit of sugar if you want. I didn’t. Bake until golden brown and cooked through (about 20 min). Remove from the oven and let cool.

Flavour the berries and beat the cream!

1: In a heavy-bottom pan place half of the strawberries, 1 Tbsp of sugar and add a little splash of water. Turn on the heat and cook until they get mushy and thick (about 10 min). Mash with a whisk if needed. Remove from heat and let it cool completely.

2: In a bowl, dump the rest of the fresh strawberries, add 1 Tbsp of sugar, zest of lime, and using your hands tear the basil in pieces and add it to the mix. Stir well and let the mix sit for 20 min. Remove any big leaves left (some bits of basil are ok).

3: Beat the heavy cream, creme fraiche, vanilla, and sugar to soft peaks. Set aside.

Now let’s assemble these beauties!

– Cut the shortcake in half and place a nice dollop of cream
– Place some of the lime/basil strawberries on top
– Spoon the mushed strawberries over
– Add one last bit of cream so the top of the shortcake stays in place

And voila!

You can make these bad boys in advance (a couple days max) if needed, just assemble the day of!

You should totally bring some to your next summer gathering, and trust me, your friends will be RAVIN’ AND NOT BEHAVIN’ over them.

CREDIT
Photos and Styling: Artful Desperado
Recipe: Adapted from Bon Appetit May 2014