Soft, moist homemade shortcakes are topped with a sweet & tangy strawberry basil topping in these perfect for summer Strawberry Basil Sour Cream Shortcakes...

Post updated 8/8/18- These sweet & tangy Strawberry Basil Sour Cream Shortcakes deserved some updated photos. I did leave one of the originals down below just so you all can see for yourself why this recipe so desperately needed a little face lift. ;)

So, who is excited that it is strawberry season now? (Ummmmm... me, me, me!)

I love juicy, sweet strawberries. And I love them even more when they are in season and the prices per quart drop WAY down.

The strawberries I used in the shortcake above? $1.50 at my local ALDI's! And can I mention the ones that I picked up from there this past week were just 99 cents??

Original photo from my 2013 post.

It is also almost local strawberry season here. Yes, the local berries I purchase from my farmers market cost 3 to 4 times as much, but those tiny, super sweet strawberries are worth every single penny if you ask me.

I have been wanting to make a traditional strawberry shortcake for a few weeks now. Growing up, a strawberry "shortcake" was always a slice of angel food cake topped with fresh sliced strawberries and a big dollop of Cool Whip. (Anyone else grow up believing that is what a strawberry shortcake was too?) ;)

Now, I know a little better. Not that there is anything wrong with a nice slab of angel food cake, but the sweet, soft biscuits that have been deemed shortcakes are above and beyond to me.

Since this was my first time making a traditional shortcake from scratch (gasp! right?), I based my shortcake recipe off of our Spiked! Tequila Recipe Challenge winner's recipe for Strawberry Margarita Shortcakes. (Thank you, Deb!)

But I went a little less than traditional with the strawberry topping. I have always adored the combination of strawberries and balsamic vinegar, and I thought why not throw a little fresh basil in there for some brightness? :)