Name: Strawberry-Basil Shortcakes
Yield: 8 Servings
Ingredients: ¼ cup sugar; 1 tablespoon baking powder; ½ teaspoon kosher salt; 2 cups all-purpose flour, plus more for surface; 6 tablespoons (¾ stick) chilled unsalted butter, cut into pieces; 1 cup heavy cream; 1 large egg, beaten to blend; 1½ pound fresh strawberries, hulled, quartered (about 3 cups), divided; 4 tablespoons sugar, divided; 2 sprigs basil; 2 cups heavy cream; 2 tablespoons crème fraîche

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Peden + Munk

We love the combination of gently cooked and raw strawberries in this not-too-sweet version of the classic dessert.

Recipe notes