Name: Roasted Strawberry Trifles With Lemon Cream
Yield: 8 Servings
Ingredients: 3 cups heavy cream; 1¼ cups sugar, divided; Kosher salt; ⅓ cup fresh lemon juice; 1 cup gluten-free baking flour or regular all-purpose flour; 5 tablespoons unsalted butter, room temperature, cut into pieces; ¼ cup (packed) light brown sugar; 1 tablespoon finely chopped basil; 1 teaspoon vanilla extract; ¾ cup granola; 2 pounds strawberries, hulled, halved if large; 1 teaspoon smoked sea salt or flaky sea salt; Torn mint and basil leaves (for serving)

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Peden & Munk

Roasting the strawberries intensifies their sweetness.

Recipe notes