Strawberry shortcake though delicious does not tempt me on a dessert menu. I had a friend once tell me never to order strawberry shortcake off a menu. They said it is a way restaurants get rid of fruit, especially fruit that is going bad. I myself don’t believe this, however, I personally wouldn’t order a strawberry shortcake at a restaurant. It’s like going to a restaurant and ordering grilled cheese. Why? Strawberry shortcake is that dessert at the BBQ everyone just looks at and passes by. Hoping that there will be a cobbler a little further down the line. Blueberry one perhaps.
I did this Strawberry Shortcake just simply to try out the Cinnamon and Basil Ice Cream. I was looking through a vinegar cookbook and they had a recipe for cinnamon basil vinegar. Which in itself sounds pretty appetizing and I thought cinnamon and basil sounded like an interesting combo. I love basil ice cream and thought back to the vinegar recipe, which brought me to the cinnamon sugar folded into the ice cream. Which is actually a little trick I learned from my good friend Michael Laiskonis. After I spun the basil ice cream I folded in the cinnamon sugar giving it a cinnamon crunch texture with the basil. I have to tell you, I like it…. a lot. Do not confuse this with Cinnamon Basil. There is such a thing.
The strawberries I picked up from the farmers market in Union Square and are tossed in a little sugar with zest of lemon and orange. A couple things of whip cream on the plate, ice cream between shortcake and called it a day. Sat on the couch and watched SpongeBob. My favorite type of dessert, simple yet amazing and full of flavor.