Stacked Strawberry Shortcakes
- 3 pounds strawberries, stemmed and sliced
- 1 1/2 cups sugar
- 4 tablespoons balsamic vinegar
- 1 bunch fresh basil leaves, thinly sliced
- 6 cups cake flour
- 3/4 cup milk
- 1 stick plus 1 tablespoon butter, melted
- Whipped cream, sweetened with sugar, to serve
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
In a large bowl, combine the flour, milk and melted butter to make a batter. Spoon out dollops of batter onto the prepared baking sheets and shape into rounds. Space the batter dollops out about 1 1/2 inches apart. Do not overcrowd the sheets. You may have to bake in batches if all the batter does not fit on the 2 baking sheets. Bake the shortcakes until golden brown, 10 to 12 minutes. Remove from the oven and let cool on a wire rack.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Recipe courtesy of Taylor Dayne