Gluten free, vegetarian
This is a new twist on an old summertime favorite. You will be amazed at how the fresh basil works so beautifully in the dessert.
Considering you have the following pantry items: sugar and vanilla extract. Also, I use egg, butter and milk, depending on which biscuit mix you use.
- Bella Gluten-Free Tender
Flaky Biscuit Mix $3.99
- 1 pound strawberries $1.99
- Fresh basil $1.99
- ½ pint heavy whipping cream $2.29
Total: $10.26 / 16 servings = $0.64 per serving
- Gluten-free biscuit mix, made as directed and yielding 8 biscuits (I used Bella Gluten-Free Tender Flaky Biscuit Mix)
- 1 pound strawberries, de-stemmed, halved and sliced
- 1½ tablespoons sugar
- ⅓ cup water
- 1 tablespoon fresh basil, finely sliced, plus extra for garnish
- CHANTILLY CREAM
- 1 cup (½ pint) heavy whipping cream
- 1 tablespoon sugar
- ½ teaspoon pure vanilla extract
Prepare the biscuits as directed on package, yielding 8 biscuits total.
While the biscuits are baking, prepare the strawberries: in a medium bowl, add all of the strawberry ingredients and mix well to combine.
Cover the bowl with cling film and place in the fridge for 1 hour to allow the strawberries to macerate and soak in the fragrant basil flavor.
Once the biscuits are cool, gently cut them in half so you have 16 halves to make into the open-face shortcakes. Set aside.
When you are close to serving, whip all of the Chantilly Cream ingredients together in a medium mixing bowl with electric beaters on high. Beat the cream, sugar and vanilla extract together until stiff, thick peaks form, about 6 minutes.
To serve, drizzle a bit of the strawberry and basil juice onto each biscuit half, followed by a generous dollop of the Chantilly Cream. Top with a generous spoonful of the strawberry and basil mixture, and garnish with a sprinkling of fresh basil if desired.
Serve straightaway or chill until needed, keeping in mind they won’t hold well for more than 24 hours.
Nutrition Analysis: 310 cal, 12 g fat, 35 mg chol, 560 mg sodium, 44 g carbs, 1 g fiber, 10 g sugar, 7 g protein.
Jilly Lagasse began cooking as a child when her father, Chef Emeril Lagasse, gave her a set of chef’s whites and let her help in the pastry and dessert department in one of his restaurants. She was diagnosed with celiac in 2004 and has written two gluten-free cookbooks with her sister, Jessie Lagasse Swanson, as the duo The Lagasse Girls, lagassegirls.com.
Photo by Jilly Lagasse