Watch out, traditional yet delicious strawberry shortcake, there’s a new kid in town and it’s got basil, chocolate, and balsamic in it’s arsenal.
It may not be berry season, but if you are like me and are not a chocoholic then Valentine’s Day desserts are all about the berries! If you placed a chocolate and berries in front of me, I will almost always choose the berries. That is of course, unless there is peanut butter stuffed inside of the chocolate. Then I will have a dilemma. But I digress.
I’ve always thought of shortcakes as a great fruity dessert alternative for Valentine’s Day. I even made chocolate shortcakes once to appease the masses and then dolloped them with some amaretto whipped cream. Oh yea, it was splendid.
This time around, I decided to go out on a limb and try something a bit more unexpected than booze in your whipped cream. Not only did I add chopped basil to the shortcakes and topped them off with a sprinkle black sea salt (my latest obsession). Annnnnd then I layered the berries with some chocolate-hazelnut spread (BTW today is #WorldNutellaDay). And since it is Valentine’s Day I added chocolate to some balsamic vinegar and drizzled it on top of the finished product. Am I crazy? Maybe, if crazy tastes like my taste buds throwing a party.
As for the berries, while I do not necessarily stick strictly to strawberries (e.g. lavender peach shortcakes), my choice was made easy when I got to try out the KitchenIQ strawberry slicer. I was slicing up those berries all the livelong day. Shortcakes for everyone!
P.S. Don’t forget to enter our giveaway HERE including all kinds of goodies from our sponsors. And also check out the link-up at the bottom of this post to see what every one else made today for #FreshTastyValentines!
One year ago: Two Ingredient Nutella Fondue
Three years ago: Nutella Pecan Pie Bars
Four years ago: Nutella Chunk Cookies
Five years ago: Nutella Rice Krispies Treats
STRAWBERRY BASIL SHORTCAKES WITH CHOCOLATE BALSAMIC DRIZZLE
Makes 8 biscuits
1/4 cup sugar
1 Tbsp chopped basil (I used Gourmet Gardens lightly dried)
1-3/4 cups all-purpose flour
3-1/2 tsp baking powder
1/2 tsp salt
3 Tbsp chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 2 Tbsp chilled heavy whipping cream
1 tsp black or regular coarse sea salt
1/2 cup chocolate hazelnut spread (try homemade)
1 pint strawberries, sliced (I used Driscoll’s)
1/2 cup balsamic vinaigrette
1 tsp chocolate extract (or dark cocoa powder)
- Preheat oven to 375. Line a rimmed baking sheet with parchment paper.
- Add the sugar and basil to a medium bowl. Use your fingertips to rub the basil into the sugar until fragrant. Add the flour, baking powder, and salt and whisk to combine. Add the butter, then use a pastry cutter (or your fingertips) to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in 1 cup of the cream, just until the dough begins to clump together. Turn the dough onto a lightly floured work surface and gather together. Press into a rectangle 1-inch high and cut into squares. Transfer to prepared baking sheet.
- Brush the tops of the biscuits with the remaining 2 tablespoons of cream and sprinkle them with salt. Bake for 18-20 minutes, or until the tops of the biscuits are golden brown, and a toothpick inserted in the center comes out clean. Transfer the biscuits to a wire rack to cool completely.
- Meanwhile, prepare the chocolate balsamic. In a small bowl whisk together the balsamic and chocolate extract (or powder).
- To assemble: Cut one of the biscuits in half. Spread the bottom with one tablespoon of chocolate hazelnut spread, then a few strawberries. Place the top half of the biscuit on top and finish with whipped cream, chocolate balsamic, and a basil leaf for garnish.
Source: Adapted from my Meyer Lemon Shortcakes.
Disclosure: I was provided with complimentary product from Gourmet Garden and Kitchen IQ but was not otherwise compensated for this post. All thoughts and opinions are my own.