With strawberries in season and summer finally in full swing, this is the absolute perfect dessert to prepare. If you haven't already landed on a dessert for your cookout on Sunday, prepare these fluffy strawberry-basil shortcakes for Father's Day.
This recipe is simple, and it should be made the day you are planning on enjoying it, as the shortcakes are best fresh. Begin with the shortcakes. Preheat the oven to 400 degrees and mix the dry ingredients in a large bowl. Add the butter and use your fingertips to mix the ingredients while adding the cream mixture in at least two servings. It should be sticky.
Lay the dough on a lightly floured surface and break into 8 pieces. Place parchment paper on a baking sheet and place each shortcake on the baking sheet, possibly four at a time. Whisk an egg, adding 1 tblsp. of water, and use a brush to top each shortcake with the egg wash. This will give it the perfect golden finish.
I recommend baking for 8 minutes and then check on the cakes to see how much longer they need. They should take no longer than 15 minutes.
When you are almost ready to serve the shortcakes, chop 2 cups of strawberries and cook with 1 tbsp sugar in a a saucepan until the mixture thickens, slightly (about 5 - 7 minutes).
In a separate bowl, toss 1 tbsp sugar, basil and 1 cup strawberries. Please do let these mixtures absorb at least 10 minutes.
Lastly, the cream. Beat sugar and heavy cream in a mixer, beating at a fast pace, until it becomes thick.
To present for serving, cut each shortcake in half, filling with berry compote, whipped cream and fresh berries and enjoy! Happy Father's Day!
1/4 cup sugar
1 tbsp. baking powder
1/2 tsp kosher salt
2 cups flour
6 tbsp. unsalted butter
1 cup heavy cream
3 cups strawberries
4 tbsp. sugar
2 basil leaves
2 cups heavy cream
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