Prep time: 20 minutes
Cook time: 30 minutes
3 tbsp. coconut/maple/pure cane sugar
2 tsp. baking powder
1/2 tsp. baking soda
½ tsp. kosher or sea salt
2 cups all-purpose flour + more for surface (Cup4cup Gluten Free flour)
8 tbls. (1 stick) chilled unsalted grass-fed butter, cut into pieces
1/2 cup plus 2 tbsp. buttermilk
1 tsp. vanilla paste or extract
1½ pound fresh strawberries, cut in half
3 tbsp. pure cane sugar
1/2 cup basil leaves, chiffonade
2 cups heavy cream
2 tbsp. powdered sugar
1/2 tsp. vanilla
1/4 cup water
5 basil leaves
1 tbsp. powdered sugar
Preheat oven to 400°.
Whisk sugar, baking powder, baking soda, salt, and 2 cups flour in a large bowl. Using your fingers or a pastry cutter, work in butter until the texture of coarse meal pea-size pieces.
In small bowl mix together buttermilk, vanilla and egg.
Add liquid mixture to flour and mix until dough just comes together.(it will be sticky).
Turn out dough onto a lightly floured surface and pat into a 12x4” rectangle about ¾” thick. Cut out rounds with a 2½" biscuit cutter, re-rolling scraps as needed to make 8 rounds.
Transfer rounds to a parchment lined baking sheet. Bake until tops are golden brown and shortcakes are cooked through, 15–18 minutes.
Slice in half 2 cups strawberries and mix with 2 tbsp.sugar and 1 tbsp. basil chiffonade. Gently mix well and cover with plastic wrap and store in refrigerator until being used.
Using an electric mixer, beat cream, vanilla , and 2 Tbsp. confectioners sugar to soft peaks, about 4 minutes. Keep cool.
Add filtered water, basil and powdered sugar in small pot and gently simmer for 5 minutes. Set aside. Add 1 tbs of the strawberry juice from macerated strawberries.
Slice biscuits in half and put a scoop of cream then strawberries. Add a bit more cream on top of biscuit and 2 strawberries.
Pour 1 tsp simple syrup. Garnish with ribboned basil.
Cooks note: If NOT using cup4cup GF flour, add 1 tsp xanthan gum or Psyllium Husk to flour. mix well.