Strawberry Shortcake Shake

Prep: 15 minutes plus chilling
Cook: 5 minutes • Serves: 4

1 bag (16 ounces) Best Yet® frozen whole strawberries, thawed
2 teaspoons Best Yet® granulated sugar
1 tablespoon Best Yet® unsalted butter
3 cups Best Yet® vanilla ice cream
1 cup Best Yet® whole milk
1 tablespoon chopped fresh basil
1 sweet shortcake biscuit, cut into 1-inch pieces
1/2 cup Best Yet® whipped topping

1.. In medium bowl, toss 1-1/2 cups strawberries and sugar. In large skillet, heat butter over medium-high heat; add strawberry mixture and cook 5 minutes or until lightly browned and tender, stirring occasionally. Remove from heat; refrigerate 45 minutes. Makes about 1 cup.

2. In blender, purée ice cream, milk, basil and 3/4 cup strawberries on high until smooth. Makes about 5 cups.

3. Pour shake into 4 (12-ounce) glasses, filling halfway; top with strawberry mixture, remaining shake, biscuit, remaining strawberries and whipped topping.

Approximate nutritional values per serving (1 shake):
424 Calories, 22g Fat (14g Saturated), 69mg Cholesterol, 216mg Sodium,
50g Carbohydrates, 3g Fiber, 36g Sugars, 23g Added Sugars, 7g Protein