Few desserts can highlight the natural sweetness and flavor of fresh strawberries better than Strawberry Shortcake. Adding just a hint of basil both to the flaky biscuits and the juicy strawberries gives this iconic dessert an added level of sophistication, moving the flavor from solely sweet, to sweet, aromatic, and herbal.
In bowl of food processor fitted with steel blade, place flour, 1/4 cup granulated sugar, baking powder and salt; pulse to combine. Add butter; pulse until mixture resembles coarse crumbs. Add flavored milk and egg; pulse until mixture is moistened and sticks together.
Turn dough out onto lightly floured surface. Knead gently 8 to 10 times. Roll out dough to 1/2-inch thickness; cut with desired cutter dipped in flour. Place on cookie pan. Re-roll dough scraps to make additional biscuits.
Bake 12-15 minutes or until golden brown. Remove from cookie pan to cooling grid. Cool.
Meanwhile, combine sliced strawberries and remaining 2-4 tablespoons sugar in medium bowl; let stand at room temperature 10-15 minutes or until juices begin to form. Stir in remaining 6 drops Fresh Basil Flavor; refrigerate until ready to use, at least 30 minutes.
In medium bowl, whip cream and confectioners' sugar with electric mixer on high speed until soft peaks form. Cut shortcakes in half horizontally; fill with strawberries. Serve with whipped cream.