Strawberry Shortcake With Basil

By NiteSki

Ingredients

• Ingredients
• 2 1/4 2 1/4 2 cups cold heavy cream, plus 2 tablespoons, for brushing
• 20 20 1/3 large basil leaves, plus 1/3 cup small or torn basil leaves
• 3 3 3 cups all-purpose flour
• 1/2 1/2 1/2 cup granulated sugar, plus more if needed
• 1 1/2 1 1/2 1/2 tablespoons baking powder
• Salt
• 2 2 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
• 2 2 2 large eggs, lightly beaten
• 1/2 1/2 1/2 teaspoon pure vanilla extract
• 4 1/2 4 1/2 4 cups sliced strawberries (1 pound 4 ounces)
• 3 3 3 tablespoons confectioners' sugar
• Directions
• 2 2. to 400 3 3/4 400 degrees. Whisk together flour, 3 tablespoons granulated sugar, the baking powder, and 3/4 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.)
• 3 3. 3/4 Whisk together 3/4 cup heavy cream, the eggs, and vanilla. Stir into flour using a fork until ingredients are moistened but not fully incorporated. (Do not overmix.)
• 4 4. 9 1/2-inch 2 1 onto a parchment-lined baking sheet, and pat into a 9 1/2-inch circle. Brush dough with remaining 2 tablespoons heavy cream, and sprinkle with 1 tablespoon granulated sugar.
• 5 5. 25 2 until light golden brown and just cooked through, about 25 minutes. Let cool completely, about 2 hours.
• 6 6. 1/4 1 macerate strawberries with remaining 1/4 cup sugar, plus more if needed, depending on sweetness, stirring occasionally, for at least 1 hour.
• 7 7. 7. Toss berries with small basil leaves. Whisk basil cream with confectioners' sugar in the chilled bowl of a mixer on high speed until soft peaks form. Mound basil cream on shortcake. Spoon berries with juice over top.
• Cook's Note
• 4 to 8 to 1 to 3 of baking but can be stored, untopped, at room temperature for up to 8 hours. Basil cream can be refrigerated for up to 1 day; whip just before using. Berries can macerate for up to 3 hours.

Details

Servings 1
Preparation time 30mins
Cooking time 30mins
Adapted from marthastewart.com

Preparation

Step 1

Bring 1 1/2 cups cream to a gentle simmer in a small saucepan over medium heat. Bruise large basil leaves by hitting repeatedly with the dull side of a knife, and stir into cream. Remove from heat, cover tightly with plastic wrap, and let steep for 25 minutes. Strain through a fine sieve, pressing solids to extract liquid. Refrigerate until very cold, at least 5 hours.

Preheat oven to 400 degrees. Whisk together flour, 3 tablespoons granulated sugar, the baking powder, and 3/4 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.)

Whisk together 3/4 cup heavy cream, the eggs, and vanilla. Stir into flour using a fork until ingredients are moistened but not fully incorporated. (Do not overmix.)

Turn dough out onto a parchment-lined baking sheet, and pat into a 9 1/2-inch circle. Brush dough with remaining 2 tablespoons heavy cream, and sprinkle with 1 tablespoon granulated sugar.

Bake until light golden brown and just cooked through, about 25 minutes. Let cool completely, about 2 hours.

Meanwhile, macerate strawberries with remaining 1/4 cup sugar, plus more if needed, depending on sweetness, stirring occasionally, for at least 1 hour.

Toss berries with small basil leaves. Whisk basil cream with confectioners' sugar in the chilled bowl of a mixer on high speed until soft peaks form. Mound basil cream on shortcake. Spoon berries with juice over top.