Ingredients
- 2 1/4 cup cold heavy cream, plus 2 tablespoons, for brushing
- 20 cup large basil leaves, plus 1/3 cup small or torn basil leaves
- 3 cup all-purpose flour
- 1/2 cup granulated sugar, plus more if needed
- 1 1/2 tablespoon baking powder
- 2 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
- 2 stick large eggs, lightly beaten
- 1/2 teaspoon pure vanilla extract
- 4 1/2 cup sliced strawberries (1 pound 4 ounces)
- 3 tablespoon confectioners
Preparation
Baking Directions:
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.
2.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.)
3.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.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.
5.Bake until light golden brown and just cooked through, about 25 minutes.
Let cool completely, about 2 hours.
6.Meanwhile, macerate strawberries with remaining 1/4 cup sugar, plus more if needed, depending on sweetness, stirring occasionally, for at least 1 hour.
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.
Tips:
Shortcake is best served within 4 hours 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.
