Strawberry And Basil Cornmeal Shortcakes With Vanilla Whipped Cream Recipes

STRAWBERRY CAKE WITH BASIL WHIPPED CREAM

Steps:

• For the basil whipped cream: Bring the cream to a simmer in a small saucepan. Remove from the heat and stir in the basil. Let sit 30 minutes, then strain and refrigerate until cold, at least 2 hours.
• For the cake: Preheat the oven to 350 degrees F with a rack in the middle. Butter and flour a 9-inch cake pan and line the bottom with a circle of parchment.
• Stir together the flour, baking powder and salt in a medium bowl. Beat the butter and 1/2 cup of the granulated sugar on high speed in a mixer fitted with the paddle attachment until light and fluffy, about 3 minutes, scraping down the sides occasionally. Reduce the speed to low and mix in half of the flour mixture. Add the milk and vanilla and mix to combine. Add the remaining flour mixture and mix just until smooth.
• In a clean mixer bowl, whisk the egg whites and remaining 1/4 cup granulated sugar to firm peaks. Stir about a third of the egg whites into the batter to lighten it, then gently fold in the remaining egg whites. Spread the batter into the prepared pan. Bake until a tester in the center comes out clean, about 25 minutes. Cool in the pan on a rack for about 10 minutes, then remove from the pan and cool completely.
• For the strawberries: Combine the strawberries and granulated sugar in a medium bowl. Toss well and refrigerate until the sugar dissolves and the berries become juicy, about 30 minutes. Taste and add a little more sugar if needed. When ready to serve, add the basil and toss.
• Put the chilled cream in the bowl of a mixer fitted with the whisk attachment. Whisk on medium until foamy, then gradually add the confectioners' sugar and increase the speed to high. Whisk to form soft peaks, about 2 minutes. Whisk in the vanilla.
• Split the cake horizontally with a serrated knife into 2 thinner layers. Place the bottom layer on a serving platter. Top with half of the whipped cream and then half of the strawberries. Add the top layer, cut-side down. Top with the remaining whipped cream and strawberries. Garnish with basil sprigs and serve immediately.

STRAWBERRY AND BASIL-CORNMEAL SHORTCAKES WITH VANILLA WHIPPED CREAM

Steps:

• Make the Strawberry Filling:
• Place about one-third of the strawberries in a medium nonreactive (glass or ceramic) bowl and crush them with a fork or potato masher. Add the remaining strawberries to the bowl and tear them up with your fingers into bite-size pieces, making sure any juice falls into the bowl. Sprinkle the sugar, basil, and vinegar over the strawberries and toss to coat. Let sit for at least 30 minutes or up to 3 hours before using.
• Make the Whipped Cream:
• Split the vanilla bean lengthwise, if using, and scrape the seeds into the heavy cream in the measuring cup. (Or add the vanilla extract.) Add the sugar and stir to dissolve. Add the empty vanilla bean, cover with plastic wrap, and let steep in the refrigerator while you make the shortcakes.
• Make the Basil-Cornmeal Shortcakes:
• Preheat the oven to 425°F and line a baking sheet with parchment paper or a Silpat. Combine the flour, cornmeal, 3 tablespoons of the sugar, the baking powder, baking soda, salt, and basil in a large bowl. Cut the butter into ½-inch chunks, sprinkle over the flour, and toss to coat. Using your fingers, flatten the cubes of butter and then rub and squeeze the butter and flour together until the butter is broken into small pieces, about the size of peas.
• Set aside the egg white in a small bowl. Combine the egg yolk and the yogurt in a small bowl and beat together until the yolk is incorporated into the yogurt. Scrape the yogurt into the dry ingredients and toss first with a fork, then your hands, until a dough forms. It might seem dry at first, but keep tossing together and a dough will form. Divide the dough into 4 balls and place on the lined baking sheet, pressing down slightly to form disks. Add the water to the egg white and beat until frothy. Brush the top of each shortcake with a light coating of the egg white wash and sprinkle with the remaining 1 tablespoon sugar. Bake until the biscuits are golden brown on top and a toothpick inserted in the center comes out clean, 14 to 18 minutes. Let cool on the baking sheet for 5 minutes and then carefully move to a wire rack.
• While the shortcakes are cooling, finish the whipped cream. Remove the vanilla pod from the cream and transfer the cream to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until soft peaks form.
• Assemble the Shortcakes:
• Use a serrated knife to split the shortcakes in half. Spoon the whipped cream onto the bottom of each shortcake, add some strawberries, sprinkle with a little basil, add another dollop of whipped cream, and replace the top of each shortcake. Serve immediately.
• Tearing Strawberries:
• It sounds odd, but tearing the strawberries by hand in this recipe actually serves a purpose. If you slice the strawberries, the fruit tends to slip and slide off the whipped cream. However, if you tear the fruit with your fingers, the jagged edges of the fruit have nooks and crannies that help capture the whipped cream. It also helps bruise the fruit so that a little more juice is released for the shortcake. So get your hands dirty and start tearing away!
• VARIATION: Blueberry and Coriander Shortcakes With Lemon-Scented Whipped Cream
• Make the blueberry filling by combining 4 cups (680 g) fresh blueberries (don't use frozen), 1⁄2 cup (100 g) granulated sugar, the zest of 1 lemon, and 1 tablespoon fresh lemon juice in a medium saucepan. Cook over medium heat, stirring constantly, until the juices start to boil and a few of the berries start to pop, 3 to 5 minutes. Remove from the heat and set aside to cool to room temperature or refrigerate overnight.
• For the shortcakes, first toast 4 teaspoons coriander seeds in a dry skillet over medium heat until fragrant. Remove and let cool, then crush with a mortar and pestle or a spice grinder. Increase the all-purpose flour to 1 1⁄2 cups (210 g) and omit the cornmeal, and substitute 2 teaspoons of the crushed toasted coriander for the basil. Sprinkle 1⁄4 teaspoon crushed coriander over each shortcake with the sugar before baking. Make the whipped cream as directed, then fold in 1 tablespoon lemon zest or 2 teaspoons lemon extract. Sprinkle the remaining coriander over the blueberries when assembling in place of the basil.

STRAWBERRY SHORTCAKE WITH BASIL

Steps:

• 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.

STRAWBERRY-BASIL SHORTCAKES

Steps:

• Shortcakes:
• Preheat oven to 400°. Whisk sugar, baking powder, salt, and 2 cups flour in a large bowl. Using your fingers or a pastry cutter, work in butter until the texture of coarse meal with a few pea-size pieces of butter remaining. Add cream and mix until dough just comes together (it will be sticky).
• Turn out dough onto a lightly floured surface and pat into a 12x4" rectangle about 3/4" thick. Cut out rounds with a 2 1/2" biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 tablespoon water in a small bowl. Transfer rounds to a parchmentlined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15-20 minutes.
• DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.
• Berries and Assembly:
• Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 tablespoons sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.
• Meanwhile, toss basil, 1 tablespoon sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10-15 minutes. Discard basil.
• Using an electric mixer, beat cream, crème fraîche, and remaining 1 tablespoon sugar to soft peaks, about 4 minutes.
• Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.

CORNMEAL STRAWBERRY SHORTCAKES

Steps:

• Heat oven to 425°F. In medium bowl, stir cornbread mix, melted butter and egg until stiff dough forms. Onto ungreased cookie sheet, drop dough in 6 mounds (about 1/3 cup each).
• Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, in small bowl, mix strawberries, 2 tablespoons of the sugar and the basil. Let stand 30 minutes.
• In chilled medium bowl, beat whipping cream and remaining 2 tablespoons sugar with electric mixer on high speed until soft peaks form. To serve, split shortcakes. Fill and top with strawberry mixture and whipped cream.

CORNMEAL-STRAWBERRY SHORTCAKES

Steps:

• Preheat oven to 450 degrees. Cover baking sheet with foil.
• Combine flour, corn meal, baking powder, salt and three tablespoons sugar in a food processor and process to blend. Add butter and pulse until mixture is uniformly crumbly. (Ingredients can be mixed by hand.) Transfer to a mixing bowl and lightly stir in egg and buttermilk, moistening ingredients so they can be gathered to make a soft dough.
• Pat dough on a lightly floured board to three-quarter-inch thickness. Cut into six four-inch rounds. Put on baking sheet and bake until barely beginning to brown, about 15 minutes. Cool on racks.
• Put strawberries in a bowl and sweeten to taste. Add kirsch. Whip cream until thickened, fold in two tablespoons confectioners' sugar and continue whipping until nearly stiff. Refrigerate until ready to serve.
• Split shortcakes. Spread bottom halves with some of the whipped cream and top with a layer of strawberries. Spread undersides of top halves with remaining whipped cream and put on cakes. Dust tops with remaining confectioners' sugar. Serve with additional berries spooned around cakes.