Strawberry Basil Shortcake with Cream Cheese Whipped Cream

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I love strawberries in summertime–and I will take them in any form. I will savor them in a strawberry mint mojito, eat them raw, or cook with them and create some yummy goodness.

One of my favorite flavor combinations is strawberry and basil. The sweet tartness of the strawberries plays well with the strong flavor of basil. Basil, being part of the mint family, has a hint of mint and anise flavor. With pepper being its finishing flavor, it pairs well with sweet strawberries. It is heaven!

I am very much a savory girl, as in I do not typically crave sweets. Troy, my husband, on the other hand loves his sweets. We have a running joke that I can hold a box of girl scout cookies in the freezer for up to a year without finishing them. It drives him absolutely crazy that I can eat one of them (a single cookie) each month and be completely satisfied.

But, I will admit that my favorite dessert of all time is a classic strawberry cheesecake. I love the sharpness of the cream cheese against the sweet strawberry compote. This recipe was inspired by my love of that dessert. This strawberry shortcake recipe is a nod to my favorite dessert and flavor combo and I hope you enjoy every bite!

Happy eating!

Ingredients

1 pint of strawberries, halved

1/4 cup sugar

2 sprigs basil

1 tbs fresh lemon juice

1 block cream cheese, softened

1 pint heavy cream

4 tbs sugar, divided

1 tbs vanilla bean paste

1 can of buttermilk biscuits

milk and sugar to brush onto biscuits before baking

Instructions

Lay the biscuits out on a parchment lined baking sheet. Brush them with milk and sprinkle with sugar. Cook the biscuits as directed on the container.

In a small saucepan on medium heat, combine strawberries, 1/4 cup of sugar, and basil. Stir to combine and let simmer until strawberries soften, about 30 minutes. Break apart strawberries lightly as they cook down–this will help release the pectin and thicken the mixture. Add in the lemon juice, stir, and let the strawberry compote cool.

In a stand mixer with the whisk attachment, pour the heavy cream, 3 tablespoons of sugar, and vanilla bean paste into the mixing bowl. Whisk on medium speed until soft peaks form. Spoon into a separate bowl and set aside.

After, place the softened cream cheese into the mixing bowl with 1 tablespoon of sugar. Whisk on medium high speed until a whipped consistency forms. Scrape down the sides of the bowl, switch to the paddle attachment, and spoon the whipped cream back into the mixing bowl. Mix on low speed until the cream cheese combines with the whipped cream, about 30 seconds. Scrape down the sides and lightly fold using a spatula. Cover and store in the refrigerator is not using right away.

Assembly:

Spoon the strawberry compote onto a halved biscuit. Top the compote with the cream cheese whipped cream and place the biscuit hat on top. Spoon the juice of the compote over the biscuit and enjoy!

Berry Cheese Danish with Lemon Curd

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My hubby has a super power…. not your normal super power of putting dirty clothes in the hamper or closing the kitchen cabinets….no. He has the super power of knowing when I make him special treats.

I wanted to make Troy something that I knew he would be over the moon for. Knowing my husband this would be something sweet, tart, and crispy. And this little beauty was born!

The softness of the cream cheese is the perfect bed for all the flavors it holds. Lemon curd complements these fresh berries beautifully-highlighting their natural sweet flavor.

My sister in law came over while I was pulling this out of the oven and I was delighted when she not only approved, but loved it as much as I knew Troy would! Woo hoo!

I hope you enjoy this as much as they did!

Ingredients

1 sheet Pepperidge Farm Puff Pastry, thawed

1/2 cup cream cheese, room temperature

1 tbs mint, chopped

1/4 cup lemon curd

1/2 cup blue berries

1/4 cup raspberries

1/4 cup blackberries

1 egg, whisked

White sugar to sprinkle

Powder sugar to finish

Instructions

Preheat oven to 400 degrees.

Sprinkle a bit of flour on your work surface. Roll out the puff pastry to stretch, just a bit. Place on a parchment lined baking sheet. In the middle section of the pastry, spread an even layer of cream cheese. After, spread an even layer of lemon curd on top of the cream cheese. Place the berries evenly onto the lemon curd and sprinkle with mint.

On each of the remaining pastry panels, cut 1 inch strips from the top to the bottom. After, assemble the braid. Starting on one side, pull one strip across the berries. Next, pull the opposite side across and cross with the first one. Continue all the way down the pastry.

Brush danish with the whisked egg. Sprinkle with sugar and place in oven. Bake for 30-35 minutes until golden brown. Once removed and plated, sprinkle with powdered sugar.