Strawberry Shortcake With Basil

Name: Strawberry Shortcake With Basil
Prep time: 30 min
Total time: 520 min
Ingredients: 2.25 cups cold heavy cream, plus 2 tablespoons, for brushing; 20 large basil leaves, plus ⅓ cup small or torn basil leaves; 3 cups all-purpose flour; 0.5 cup granulated sugar, plus more if needed; 1.5 tablespoons baking powder; Salt; 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces; 2 large eggs, lightly beaten; 0.5 teaspoon pure vanilla extract; 4.5 cups sliced strawberries (1 pound 4 ounces); 3 tablespoons confectioners' sugar

3.8

(18)

1 Review

By

Martha Stewart Test Kitchen

Updated on January 25, 2021

Strawberry Shortcake With Basil — Photo: Katie Quinn Davies

Prep Time:

30 mins

Total Time:

8 hrs 40 mins

Servings:

8

Strawberry shortcake never tasted so good—or so nuanced. Heavy cream is steeped with basil then whipped, infusing it with its essence. Cover the cream with plastic wrap while it steeps to ensure that the basil flavor doesn't evaporate.

Ingredients

2 ¼ cups cold heavy cream, plus 2 tablespoons, for brushing
20 large basil leaves, plus ⅓ cup small or torn basil leaves
3 cups all-purpose flour
½ cup granulated sugar, plus more if needed
1 ½ tablespoons baking powder
Salt
2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
2 large eggs, lightly beaten
½ teaspoon pure vanilla extract
4 ½ 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.