Ingredients
Scale
- For the Strawberry Layer:
- 2 cups fresh strawberries, diced
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- For the Basil Cream Layer:
- 1 1/2 cups heavy cream
- 1/2 cup mascarpone cheese
- 1/3 cup powdered sugar
- 1 tbsp fresh basil, finely chopped
- 1 tsp vanilla extract
- For the Biscuit Crumble Base:
- 1 1/2 cups graham crackers, crushed
- 3 tbsp unsalted butter, melted
- 1 tbsp brown sugar
- For the Jelly Layer:
- 1 cup strawberry juice or puree
- 2 tsp gelatin powder
- 3 tbsp cold water
- 1 tbsp sugar
- For Garnish (optional):
- Fresh basil leaves
- Sliced strawberries
Instructions
- Mix crushed graham crackers with melted butter and brown sugar, then press into serving cups as the base layer.
- Toss diced strawberries with sugar, lemon juice, and vanilla, then let sit until juicy.
- Bloom gelatin in cold water for 5 minutes, then dissolve into warmed strawberry juice mixed with sugar to form a light jelly layer. Allow to slightly cool.
- Whip heavy cream, mascarpone, powdered sugar, basil, and vanilla until smooth and fluffy.
- Assemble cups by layering biscuit base, basil cream, macerated strawberries, and a thin jelly layer. Repeat if desired for height.
- Chill until set and flavors meld together.
- Top with fresh strawberries and basil leaves before serving.
Notes
Chill time is additional; the cups need several hours to set properly.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 360
- Sugar: 24g
- Fat: 24g
- Carbohydrates: 34g
- Protein: 4g