Strawberry and Rosemary Shortcake

Strawberries are in season right now, so I used that as an excuse to make strawberry shortcakes. Who can resist strawberries and homemade whipped cream on top of freshly baked biscuits right out of the oven? To the classic Betty Crocker recipe, I added a little bit of dried rosemary. Ever since I watched Giada De Laurentiis make her Strawberry and Rosemary Scones on Food Network, I've wanted to try this flavor combination. To be honest, I was a little skeptical at first, but my strawberry and rosemary shortcakes turned out really tasty! I liked the woodsy warmth from the rosemary with the sweetness from the strawberries. Do you guys know of other seemingly strange flavor combinations?


(Adapted from Betty Crocker; makes 4 servings)

Ingredients:
STRAWBERRIES
2 cups fresh strawberries, sliced
1/4 cup granulated sugar

SHORTCAKES
1 cup flour
1/4 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 stick butter
1/2 egg
1/3 cup milk

WHIPPED CREAM
1/2 cup whipping cream
1 tbsp granulated sugar
1/2 tsp vanilla

Directions:
- In a bowl, mix the strawberries and 1/4 cup sugar and let stand about 1 hour.
- Heat the oven at 425 degrees F.
- For the shortcakes: Mix the dry ingredients in a bowl; cut in the butter with a fork until the mixture resembles coarse crumbs; add the egg and milk until mixed.
- Drop the dough by 4 spoonfuls and bake for 12 to 14 minutes.
- Beat the whipping cream with sugar and vanilla long enough to form soft peaks.
- Assemble the strawberries and whipped cream on top of the shortcakes.