For the Crystallized Basil
4 small basil leaves
1 egg white slightly beaten
1 tbsp of caster sugar / fine granulated
For the Strawberry Shortcake
2 ½ cups Strawberries hulled and sliced (plus 4 for serving)
¼ cup sugar
¼ cup water
1 tsp vanilla
½ pint heavy whipping cream
1 tbsp confectioners sugar
1 box Walkers Shortbread Gluten Free
The crystallized basil is very easy but it takes some time to dry so start with this or you can make it the day before.
Lightly brush the basil leaf with the egg white. Dunk the basil in the sugar gently until it is all coated. Place leaves on a paper towel and leave somewhere to dry out. I left mine outside in the sunshine and it dried within an hour! These will keep for a few days in an airtight container at room temperature.
Start by placing ¾ of the sliced strawberries into a small saucepan. (The remaining ¼ is for placing on top of the shortcake when serving - so keep the pretty slices!)
Add the sugar, 1 tsp of vanilla and water and simmer for 5 minutes until soft and syrupy. Leave to one side to cool.
Whip the cream with 1 tbsp of confectioners sugar until it forms stiff peaks.
Now we just assemble the shortcake! Spread a layer of cream on top of one Walkers Shortbread biscuit, then a spoonful of the cooked strawberries, then another Walkers Shortbread biscuit, more cream and top with a few pretty slices of the uncooked strawberries, and one of your crystallized basil leaves to finish.
Serve straight away and enjoy this classic strawberry shortcake with a sweet basil twist.