Ingredients
- 1/2 cup sugar
- 1/3 cup water
- 3/4 cup loosely packed fresh basil leaves
- FILLING:
- 2 cups fresh or frozen unsweetened blueberries
- 3 tablespoons unsalted butter
- 3 cups sliced peeled fresh peaches or frozen sliced peaches, thawed
- SHORTCAKES:
- 2 cups all-purpose flour
- 1/4 cup plus 4 teaspoons sugar, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup cold unsalted butter, cubed
- 1 cup sour cream
- 1/4 cup 2% milk
- Vanilla ice cream or whipped topping, optional
Reviews
This is the first time I've made my own shortcake dough, and it was well worth it- no more artificial-tasting shortcake. This is the real deal. I transformed this recipe into strawberry shortcake. Very good!
I have always been a big fan of Sue's recipes! Peaches will not be in season around here until August and I don't like frozen peaches, so I used fresh strawberries instead. I loved the infusion of basil to the syrup. The shortcakes are to die for!