Strawberry Shortcakes with Lemon-Basil Cream Recipe


Nutrition

Cal/Serving: 362
Daily Value: 18%
Servings: 6

Kidney-Friendly, Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat26g40%
Saturated15g73%
Carbs31g10%
Fiber2g9%
Sugars17g0%
Protein3g7%
Cholesterol82mg27%
Sodium159mg7%
Calcium109mg11%
Magnesium19mg5%
Potassium204mg6%
Iron1mg6%
Zinc0mg3%
Phosphorus95mg14%
Vitamin A930IU19%
Vitamin C50mg83%
Thiamin (B1)0mg8%
Riboflavin (B2)0mg9%
Niacin (B3)1mg5%
Vitamin B60mg3%
Folic Acid (B9)36µg9%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E1mg4%
Vitamin K6µg7%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Strawberry Shortcakes with Lemon-Basil Cream Recipe
Maryse Chevriere

Dessert wasn't really a staple in my family's home growing up (save for the chocolates Dad would bring back from trips to France), but during the summertime my Mom would treat us to strawberry shortcakes. This recipe improves on the classic by introducing basil and lemon to the cream for a more fresh-from-the-garden flavor.

Click here to see 9 Ways to Enjoy Summer Strawberries. 

4.5
Ratings12

INGREDIENTS

  • 1 package frozen biscuits (6 biscuits)
  • 1 pound fresh strawberries, tops removed, sliced lengthwise
  • ¼ cup granulated sugar, plus 2 tablespoons
  • ¾ pint heavy whipping cream
  • Zest of 1 lemon
  • 6-8 fresh basil leaves, chiffonade

DIRECTIONS

Bake the frozen biscuits according to package instructions. Meanwhile, in a medium-sized bowl, toss the sliced strawberries with ¼ cup of sugar and set aside to macerate. When ready, remove biscuits from the oven and set aside to cool. 

In a medium bowl, add the 2 tablespoons of sugar to the cream and beat, either with a whisk or an electric beater, until it is whipped and fluffy. Mix in lemon zest and basil.

To serve, cut the biscuits in half, cover the bottom half with a generous spoonful of strawberries, add a dollop of whipped cream, and top with the other half.

Recipe Details

Servings: 6

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