Honey Roasted Strawberry and Basil Shortcakes

Two strawberry posts one after another? Why not? We gotta use up those plump red berries before they go out of season! This recipe is great for those extra ripe & juicy strawberries. As you roast them, all the good stuff starts to flow out and it makes the best sauce for topping your shortcakes (or yogurt, or toast, or ice cream…the list goes on). The basil adds a fresh touch and a much needed flavor to elevate the plain and mundane strawberry shortcake. Many recipes call for you to make a sweet biscuit that they sprinkle with sugar and what not, but for me, it’s a tad over the top. I wanted to taste the sweetness of the berries and the basil, so I decided on a buttermilk biscuit made with a touch of honey. If you’ve already cleaned out your summer fruit stash, no worries, this recipe will be right here when you’re all stocked up again! Happy Tuesday my dear friends!

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for the roasted strawberries

  • 1 lb. strawberries
  • 1/4 cup of basil leaves (chiffonade)
  • 3 tbsp. honey

for the buttermilk honey biscuits

  • 2 1/4 cup AP flour + more for dusting
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 3/4 cup buttermilk (cold)
  • 7 tbsp. unsalted butter (cold) + 1 tbsp (melted)
  • 1/4 cup honey

for the whipped cream 

  • 1 cup heavy cream (cold)
  • 1/4 cup powdered sugar
  • 2 tsp. vanilla extract

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for the roasted strawberries

  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • Slice strawberries 1/4″ thick and place onto prepared baking sheet.
  • Sprinkle the chiffonaded basil leaves on top and drizzle the honey evenly.
  • Toss the strawberries with a spoon just to mix it up.
  • Bake for ~20 mins until the juices of the strawberries are flowing out, set aside to cool completely.

for the honey biscuits

  • Line a baking sheet with parchment paper, set aside.
  • In a small bowl whisk together the honey and buttermilk, place it back in the fridge while you prepare the rest of the ingredients.
  • Mix the flour, baking powder, & salt in a medium bowl.
  • Cut the 7 tbsp. of cold unsalted butter into cubes and toss them into the dry ingredients.
  • Using your hands or a pastry cutter, cut the butter into the flour until they are pea sized chunks.
  • Take the buttermilk mixture out of the fridge and pour it into the flour and butter mixture.
  • Use your hands to mix in the flour. If the dough it too wet, add 1 tbsp. of flour at a time, but DO NOT overwork the dough.
  • Transfer the saggy dough onto a lightly floured work surface & give it a couple kneads so it comes together.
  • At this point, if your dough is warm and you feel like your butter is melting, place it in the fridge to chill before proceeding.
  • Otherwise, roll the dough out into a rectangle and fold it in thirds as you would a letter. Repeat this two more times for a total of three times.
  • Now roll the dough out 1inch thick and use a 2 inch circle cutter to cut out your biscuits. DO NOT twist your cutter, as this will keep the dough from rising. Just push straight down and pull it back up. Also, try to cut as many biscuits on the first round because the more you work the dough the less fluffy they will be.
  • Place your biscuits on prepared pan and let it chill in the fridge while your oven preheats.
  • Preheat oven to 400°F, brush biscuits with the tablespoon of melted butter, then bake for 15 mins or until the tops are golden brown.
  • Let them cool completely before slicing and assembling.

for the whipped cream 

  • In a stand mixer, whip the heavy cream on high till soft peaks form.
  • Add the vanilla extract and powdered sugar & beat for another minute till all is incorporated.

for assembly 

  • Cut the biscuits in half and set the bottom side down.
  • Scoop on a good dollop of whipped cream.
  • Spoon on a spoonful or two of the roasted strawberries with juices.
  • Place the top of the biscuit on top & serve.

*optional: serve with more chifonaded basil leaves, an extra dollop of whipped cream & a drizzle of honey.

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