Strawberry Shortcake with Basil

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

Shortcakes:
¼ cup Monk Fruit Sweetener with Erythritol (Granular)
1 Tbsp. baking powder
½ tsp. sea salt
2 cups all-purpose flour, unbleached
6 Tbsp. (¾ stick) butter, chilled, cut into pieces
1 cup heavy cream
1 large egg, beaten to blend

Berries and Assembly:
1½ lb fresh strawberries, hulled, quartered (about 3 cups), divided
4 Tbsp. sugar, divided
2 sprigs basil
2 cups heavy cream
2 Tbsp. crème fraîche

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Whisk sugar, baking powder, salt, and 2 cups flour in a large bowl. Using your fingers or a pastry cutter, work in butter until the texture of coarse meal with a few pea-size pieces of butter remaining. Add cream and mix until dough just comes together (it will be sticky).

Turn out dough onto a lightly floured surface and pat into a 4x12” rectangle about ¾” thick. Cut out rounds with a 2½” biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 Tbsp. water in a small bowl. Transfer rounds to a parchment-lined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15-20 minutes.

Make-Ahead: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.

Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 Tbsp. sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.

Meanwhile, toss basil, 1 Tbsp. sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10-15 minutes. Discard basil.

Using an electric mixer, beat cream, crème fraîche, and remaining 1 Tbsp. sugar to soft peaks, about 4 minutes.

Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.

Makes 8 servings.