2 and 1/4 cups cold heavy cream, plus 2 tbsp, for brushing
20 large basil leaves, plus 1/3 cup small or torn basil leaves
3 cups all-purpose flour
1/2 cup granulated sugar, plus more if needed
1 and 1/2 tbsp baking powder
Salt
2 sticks plus 2 tbsp cold unsalted butter, cut into small pieces
2 large eggs, lightly beaten
4 and 1/2 cups sliced strawberries (1 lb, 4 oz)
3 tbsp confectioners sugar
Instructions
Bring 1 and 1/2 cups crean 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. Whisk together flour, 3 tbsp granulated sugar, baking powder, and 3/4 tsp salt. Cut in butter with a pastry cutter or rub in with 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 9and 1/2 inch circle, brush dough with remaining 2 tbsp heavy cream, and sprinkle with 1 tbsp 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 the top.
Originally Submitted
3/13/2011
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