Infuse the cream 4 to 8 hours before you want to make the shortcakes. Pour the 1/2 cup cream (for the basil whipped cream) into a small bowl and stir in the basil. Cover with plastic wrap and place in the fridge until ready to whip and serve.

Pre-heat the oven to 375*F. Place the rhubarb and 1/2 pound of the strawberries in an oven safe dish and toss with 1/4 cup plus 2 tablespoons granulated sugar and pinch of kosher salt. Roast for 15-20 minutes until the rhubarb is softened but still holds its shape. Remove from the oven and increase the temperature to 425*F and line a baking sheet with parchment paper. While the rhubarb and strawberries are roasting, mix together the remaining 1/4 lb. strawberries with the remaining 2 tablespoons granulated sugar in a small bowl and let macerate until ready to serve.

In a medium mixing bowl, whisk together the flour, sugar, baking powder & kosher salt. Make a well in the middle of the dry mixture and pour in 1 1/4 cup heavy whipping cream. Stir together with a wooden spoon until the cream is incorporated and the mixture comes together. Tip the dough out onto a lightly floured counter and pat it together until it's shaped into an rectangle that's about 1" thick. Fold the rectangle in half and pat the dough back out to 1" thickness. Cut the dough into 6 pieces and place on prepared baking sheet. Lightly brush the tops of the shortcakes with the remaining tablespoon of heavy cream. Place in the oven and bake for 15-18 minutes until golden brown.

While the shortcakes cool slightly prepare the whipped cream and the fruit. Strain the basil from the whipping cream. Add the 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, and pinch of kosher salt to the infused cream. With an electric hand mixer whip the cream to soft peaks, beginning on low and working up to medium speed. Stir the fresh macerated strawberries into the roasted rhubarb and strawberries.

To serve the shortcakes, split each shortcake (best while still a little warm!) in half, top the bottom half of the shortcake with several pieces of rhubarb and a generous scoop of strawberries, making sure to spoon some of the delicious juices from the fruits over the shortcakes as well! Top the fruit with a big dollop of cream and replace the top to the shortcake. Serve immediately!