Strawberry Shortcake with Lemongrass-Basil Whipped Cream

Individual Strawberry Shortcakes with Lemongrass-Basil Whipped Cream are the perfect Summer dessert.

For the Lemongrass-Basil Whipped Cream:
1 1/2 cups heavy whipping cream
1/4 cup chopped lemongrass
2 tablespoons chopped fresh basil leaves
2 tablespoons powdered sugar
1 tsp. vanilla extract

For the Cake:
5 eggs, separated
1 cup sugar, divided
2 tablespoons fresh squeezed lemon juice
1 tablespoon grated lemon zest
1 cup sifted cake flour
1/4 tsp. baking powder
1/4 tsp. salt
About 1/4 cup strawberry jam

For the Strawberries:
2 packages (16 ounces each) Driscoll’s Strawberries
1/4 cup sugar
2 tablespoons fresh squeezed lemon juice

View the full recipe at Floating Kitchen →