Strawberry Shortcakes with Basil-Infused Whipped Cream

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It’s June! This is my absolute favorite month of the year. Beautiful weather, an open pool, baseball, strawberries, birthdays… oh the birthdays. More on that soon.

Not long after my last post, a professional opportunity presented itself that I simply could not turn down. The Gatsby and I packed up the Jeep and drove to Nebraska for a 7-week adventure (or, in The Gatsby’s case, a 7-week vacation at Grandpa’s house). There was some cooking, but mostly working and eating, little recipe-testing, and no blogging.

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The Gatsby spent part of our drive on my lap.

We’ve been back in Virginia for about two weeks and are settling in nicely after a lovely and relaxing Memorial Day weekend. I’m back at the gym, and I’ve been to the pool six times already. And I made these delicious shortcakes for an office shindig.

I LOVE whipped cream infused with herbs such as basil or mint. It’s unexpected and fun, and just a bit fancy without being over the top. These were easy to bring to the office. The night before, I infused the cream and made the shortcakes. In the morning, I whipped the cream and packed up the container along with a package of strawberries, the shortcakes, a few basil leaves, and a paring knife. At party time, I sliced the berries and set up a make-your-own assembly line.

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Strawberry Shortcakes with Basil-Infused Whipped Cream

Shortcakes from Bon Appetit
Serves 8

2 1/2 cups heavy cream, divided
15 large basil leaves, plus small or torn leaves
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 cups flour
6 tablespoons chilled unsalted butter, cut into pieces
1 egg
1 tablespoon water
3 tablespoons powdered sugar
1 lb strawberries, sliced

Infuse the cream: 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; stir into cream. Remove from heat, cover tightly with plastic wrap, and let steep for 25 minutes. Strain through a fine sieve into a mixing bowl, pressing solids to extract liquid. Refrigerate until very cold, at least 5 hours.

Make the shortcakes: Preheat oven to 400°. Whisk sugar, baking powder, salt, and flour in a large bowl. Using your fingers, work in butter until the texture of coarse meal with some pea-sized pieces of butter remaining. Add remaining 1 cup cream and mix until dough just comes together (it will be sticky). Turn out onto a lightly floured surface and pat into a rectangle, about 12 x 4″, 3/4″ thick. Cut rounds using a 2 1/2″ biscuit cutter, re-rolling scraps to make 8 rounds. Transfer cakes to a baking sheet lined with parchment paper.

Whisk egg and water in a small bowl. Brush tops of cakes with egg wash. Bake until tops are golden brown, 15-20 minutes. Transfer to a wire rack to cool. Make ahead: Shortcakes are best served fresh but can be made up to 2 days ahead of time.

Assemble: Beat the basil-infused cream and powdered sugar with an electric mixer until soft peaks form. Split shortcakes and fill with berries and whipped cream. Top with additional whipped cream and basil leaves.

Suggestions and alternatives:
If you like your strawberries saucy, increase to 1 1/4 pounds berries and toss with 1/4 cup sugar (and a few torn basil leaves if you like). Macerate for an hour or more, tossing occasionally.

Substitute angel food cake for the shortcakes. If you’re grilling out, try lightly grilling slices of angel food cake before serving.

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