Strawberry Basil Shortcake

Ingredients:

Biscuits:

• 1 ½ cups all-purpose flour
• ¾ teaspoon Himalayan pink salt
• 2 teaspoons sugar
• 1 ½ teaspoons baking powder
• ¼ cup Basil Premium Extra Virgin Olive Oil
• ¾ cup whole milk
• 1 tablespoon cream
• 1 ½ cups all-purpose flour 

Strawberries:

• 3 cups strawberries
• 2 1/2 tablespoons Strawberry Dark Balsamic Vinegar 
• 1 tablespoon sugar
• Whipped cream (for serving)
• Fresh basil or mint (for garnish)

Instructions:

• Preheat oven to 400 degrees Fahrenheit
• Wash strawberries, cut off the tops, and cut into quarters. Toss the strawberries in the Balsamic in a baking dish. Roast for about 20 minutes, stirring every 5 minutes, until the strawberries are soft but not falling apart. Add sugar if needed. 
• While the strawberries are roasting, combine together the flour, sugar, baking powder, and salt in a mixing bowl. In a separate bowl, combine the milk and olive oil with a whisk. Pour the wet ingredients into the dry ingredients, using a spatula to stir, just until they are combined. 
• Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. 
• Split the dough evenly into about 6 biscuits. Brush the top of the biscuits with cream (sprinkle with a pinch of sugar if you would like). Bake for 12-15 minutes, until they are golden brown. Let cool before serving. 
• Cut the biscuits in half and fill with strawberries and whipped cream. Garnish with fresh basil or mint. Enjoy!