VEGETARIAN / GLUTEN-FREE: use almond flour / SERVES: 2 / COST PER SERVING: $7
2 c strawberries, sliced
1/4 c sugar
1 c flour
1 tbl sugar
2 tsp baking powder
1 tsp salt
1/2 stick cold, unsalted butter, cut into small pieces
1/2 c heavy cream
1/2 tsp vanilla extract
1 c heavy whipping cream
1 tsp sugar
seeds from a vanilla bean
30 minutes to make, allow 2 hours for strawberries to marinate.
Toss the strawberries with sugar. Cover and chill for at least 2 hours. Add basil just before serving.
Combine dry ingredients. Cut in the butter and mix until crumbly (I just use my hands). Fold in cream and vanilla extract. Divide into two balls and chill for 20 minutes. Bake for 20 minutes at 400.
Using a hand mixer or your actual hand and a whisk, whip the cream, sugar, and vanilla bean until fluffy.
I don't always buy strawberries (husband is allergic) but when I do buy them I go all out! Fresh basil adds nuance to this classic dessert and fresh vanilla beans in the whipped cream make this a really fancy treat! I ended up puréeing the extra strawberries and adding those too.