Reviews (1) Add Rating & Review 18 Ratings 5 star values: 8 4 star values: 5 3 star values: 1 2 star values: 1 1 star values: 3 Martha Stewart Member Rating: 5 stars 04/19/2013 This was so ridiculously good. I'm not usually a huge fan of whipped cream on desserts--it just doesn't do enough for me to justify the calories and fat. This basil cream was incredible, though--I ended up scraping the rest of it off the leftover shortcake when our guests left and just eating it and the strawberries with a spoon. Very easy, amazingly delicious--I definitely recommend it!!!
Back to Strawberry Shortcake With Basil All Reviews for Strawberry Shortcake With Basil - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Strawberry Shortcake With Basil Credit: Katie Quinn Davies Recipe Summary prep: 30 mins total: 8 hrs 40 mins Servings: 8
Ingredients Ingredient Checklist 2 1/4 cups cold heavy cream, plus 2 tablespoons, 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 1/2 tablespoons baking powder Salt 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces 2 large eggs, lightly beaten 1/2 teaspoon pure vanilla extract 4 1/2 cups sliced strawberries (1 pound 4 ounces) 3 tablespoons confectioners’ sugar
Gallery Strawberry Shortcake With Basil Credit: Katie Quinn Davies
Recipe Summary prep: 30 mins total: 8 hrs 40 mins Servings: 8
Gallery
Strawberry Shortcake With Basil Credit: Katie Quinn Davies
Strawberry Shortcake With Basil
Credit: Katie Quinn Davies
Strawberry Shortcake With Basil
Recipe Summary prep: 30 mins total: 8 hrs 40 mins Servings: 8
Recipe Summary
prep: 30 mins total: 8 hrs 40 mins
Servings: 8
prep: 30 mins
total: 8 hrs 40 mins
prep:
30 mins
total:
8 hrs 40 mins
Servings: 8
8
Ingredients
Ingredients
- 2 1/4 cups cold heavy cream, plus 2 tablespoons, 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 1/2 tablespoons baking powder Salt 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces 2 large eggs, lightly beaten 1/2 teaspoon pure vanilla extract 4 1/2 cups sliced strawberries (1 pound 4 ounces) 3 tablespoons confectioners’ sugar
Directions
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.
Reviews (1)
Add Rating & Review 18 Ratings 5 star values: 8 4 star values: 5 3 star values: 1 2 star values: 1 1 star values: 3
Martha Stewart Member Rating: 5 stars 04/19/2013 This was so ridiculously good. I'm not usually a huge fan of whipped cream on desserts--it just doesn't do enough for me to justify the calories and fat. This basil cream was incredible, though--I ended up scraping the rest of it off the leftover shortcake when our guests left and just eating it and the strawberries with a spoon. Very easy, amazingly delicious--I definitely recommend it!!!
Reviews (1)
Add Rating & Review 18 Ratings 5 star values: 8 4 star values: 5 3 star values: 1 2 star values: 1 1 star values: 3
Add Rating & Review
18 Ratings 5 star values: 8 4 star values: 5 3 star values: 1 2 star values: 1 1 star values: 3
18 Ratings 5 star values: 8 4 star values: 5 3 star values: 1 2 star values: 1 1 star values: 3
18 Ratings 5 star values: 8 4 star values: 5 3 star values: 1 2 star values: 1 1 star values: 3
5 star values: 8 4 star values: 5 3 star values: 1 2 star values: 1 1 star values: 3
Martha Stewart Member Rating: 5 stars 04/19/2013 This was so ridiculously good. I'm not usually a huge fan of whipped cream on desserts--it just doesn't do enough for me to justify the calories and fat. This basil cream was incredible, though--I ended up scraping the rest of it off the leftover shortcake when our guests left and just eating it and the strawberries with a spoon. Very easy, amazingly delicious--I definitely recommend it!!!Martha Stewart Member
Rating: 5 stars 04/19/2013
This was so ridiculously good. I’m not usually a huge fan of whipped cream on desserts–it just doesn’t do enough for me to justify the calories and fat. This basil cream was incredible, though–I ended up scraping the rest of it off the leftover shortcake when our guests left and just eating it and the strawberries with a spoon. Very easy, amazingly delicious–I definitely recommend it!!!
Rating: 5 stars
All Reviews for Strawberry Shortcake With Basil
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Strawberry Shortcake With Basil
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
