Savory Strawberry Shortcake

Savory riff of classic American treat.


4 slices bacon
1 1/2 cups flour
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
6 tablespoons chilled butter shredded
1/2 cup buttermilk


1 lb. Sliced strawberries
6 tablespoons Strawberry Rhubarb Shrub
8 medium basil leaves
Crème Fraiche

Heat oven to 425 degrees. Cook bacon, drain, chop, set aside. Mix dry ingredients and work in shredded butter with fingers. Mix in bacon. Add buttermilk, mix until just blended. Scoop about 1/2 cup batter into 8 mounds onto greased baking sheet. Bake for 15 - 20 minutes until done. Macerate the sliced strawberries in shrub with chopped basil for at least 20 minutes while shortcakes cool. Slice shortcakes sideways and top with strawberries, syrup and a tablespoon each of crème fraiche.