1 pound (16 ounces) fresh strawberries, hulled and quartered
1/4 cup sugar
1 tablespoon finely sliced fresh basil
1/4 cup cold butter, cold and cubed
1 cup self-rising flour
1 cup (4 ounces) shredded Wisconsin colby or cheddar cheese
1/4 cup plus 2 tablespoons milk
1 cup heavy whipping cream
1/4 cup confectioners’ sugar
2 teaspoons vanilla extract
1 cup (8 ounces) Wisconsin mascarpone cheese
Fresh basil leaves
Directions: Combine strawberries, sugar and basil in large bowl; cover and refrigerate. Heat oven to 450°F. Line a 15 x 10-inch baking pan with parchment paper.
Cut butter into flour in large bowl until mixture resembles coarse crumbs. Add colby; toss. Stir in milk just until moistened and dough begins to form. Turn onto lightly floured surface; knead 4 times. Roll or pat to 1/2-inch thickness. Cut with floured 3-inch biscuit cutter.
Place on prepared baking sheet. Bake for 10-12 minutes or until golden brown. Meanwhile, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form, take care not to overbeat. Beat mascarpone until smooth in separate large bowl; fold in whipped cream. Store in refrigerator.
Split biscuits into halves. Layer bottoms with mascarpone, whipped cream and strawberries. Repeat layers. Garnish with basil leaves.
Recipe Tip: Strawberries can be combined with sugar and basil a day in advance and refrigerated overnight.