Strawberry Shortcake with Balsamic and Basil

Ingredients:

• 1.3 kg strawberries, hulled and thinly sliced
• 1.5 cups of sugar
• 4 tablespoons balsamic vinegar
• A bunch of fresh basil leaves, thinly sliced
• 6 cups cake flour
• 3/4 cup milk
• 110 g + 1 tbsp melted butter
• Sweetened whipped cream, for serving

Preparation:

1. Preheat oven to 220°C. Line 2 baking sheets with parchment paper.
2. Combine strawberries, sugar, balsamic vinegar, and basil. Let sit for a few minutes, stirring occasionally, to release the juices.
3. In a large bowl, whisk together the flour, milk, and melted butter to form a thin batter. Spoon the batter onto the prepared baking sheets and form circles about 4 cm apart. Do not overcrowd the baking sheets. You may need to bake in batches if all the batter does not fit on two baking sheets. Bake the cakes until golden brown, 10-12 minutes. Remove from the oven and let cool on a wire rack.
4. Cut each cake in half sideways and place strawberries on the bottom half. Top with the other cake half and garnish with whipped cream. Serve immediately.