Strawberry Shortcake w/Basil

By brenie_shydee

Ingredients

• 2 1/4 c cold heavy cream, plus 2 tbs, for brushing
• 20 large basil leaves, plus 1/3c small or torn basil
• leaves
• 3 c all-purpose flour
• 1/2 c granulated sugar, plus more if needed
• 1 1/2 tbs baking powder
• salt
• 2 stick plus 2 tbs cold unsalted butter, cut into small
• pieces
• 2 large eggs, lightly beaten
• 1/2 tsp pure vanilla extract
• 4 1/2 c sliced strawberries (1 lb 4 oz)
• 3 tbs confectioners' sugar

Preparation

Step 1

Bring 1 1/2c 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 over to 400. Whisk together flour, 3 tbs granulated sugar, the baking powder, and 3/4 tsp salt. Cut in butter with a pastry cutter (should resemble small peas).

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

Turn dough out onto a parchment-lined baking sheet, and pat into a 9.5" circle. Brush dough with remaining 2 tbs heavy cream, and sprinkle with 1 tbs 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 1/4c 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 confectioner's 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.