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Strawberry-Basil-Lemon Shortcakes
Strawberry-Basil-Lemon Shortcakes
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Prep Time:
20 minutes
Total Time:
40 minutes
Elevate strawberry shortcake with basil-infused balsamic strawberries.
Ingredients:
  • 2 1/3 cups Original Bisquick™ mix
  • 2 tablespoons butter, melted, cooled
  • 3 tablespoons sugar
  • 1 tablespoon grated lemon peel
  • 2 tablespoons fresh lemon juice
  • 2/3 cup milk
  • Additional milk
  • White decorator sugar crystals or sanding sugar
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons chopped fresh basil leaves
  • 1/3 cup balsamic vinegar
  • 4 cups sliced fresh strawberries
  • Whipped cream
Instructions:
  • Preheat oven to 350°F and line a cookie sheet with parchment paper. In a large bowl, use an electric mixer on low speed to blend butter, lemon peel, and lemon juice until combined. Stir in Bisquick mix and 2/3 cup of milk with a spoon until a dough forms a ball.
  • Shape the dough into a 3/4-inch-thick rectangle and cut it into 6 squares. Transfer the squares onto a cookie sheet. Brush the tops with more milk and sprinkle them with sugar crystals for extra sweetness.
  • Bake for 20 minutes, or until the tops are golden brown.
  • In a medium bowl, combine brown sugar, balsamic vinegar, and fresh basil. Add the strawberries and gently mix together. Chill until serving.
  • For serving, split shortcakes and place them on dessert plates. Add a dollop of whipped cream on the bottom halves. Top with strawberries and cover with the remaining shortcake halves.

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