How To Make Strawberry Basil Shortcake Recipe.
- Baking Powder
- Some Kosher Salt
- Pastry Cutter
- The Aforementioned Cream
- Fresh Basil
- Whipping Cream
We’re gonna start with flour and a little bit of sugar, it’s about a quarter cup baking powder and some kosher salt. I’m really into using my hands lately I’m like getting back to my roots or something and you can do this in a food processor. You can use a pastry cutter. I just like to cut it in with my hands you want to just kind of like smash it. It’s the only word I can think of so the flour and the butter are pretty well incorporated again. It’s very dry ,it’s not like a pie dough and the aforementioned cream is also super cold. If you ever made biscuits before watch the mini make biscuits you know like the biggest thing that you can do to mess them up would be to over mix the more you overmixed.
You have to knead it a little bit on a work surface. I like to work on a cutting board or marble. I kind of just like to press it together, you know you fold it over on itself one or two times. So these dry spots disappear make you very strong great. So we have this dough you can see little pockets of butter. You can see that it’s like kind of just barely holding itself together but that’s a good. You want that I really like it when I punch out the first one to take a look at all the layers it’s got like these really awesome butter pockets it looks flaky already and hasn’t even been in the oven. There’s always like that last biscuit where you’re like you were the last one punched out weren’t you but he’s still delicious still deserves to be baked some people. When they’re making biscuits are shortcake, they brush them with melted butter or heavy cream.
I like an egg wash because it gets that super golden brown top. We’re gonna bake those for 15 to 20 minutes while our short cakes are busy baking in the oven. We’re gonna make our strawberry compote. So we’ve got about 3 cups of strawberries. We’re gonna quarter these I like to save the really cute tiny ones for Rob. I’m really cute and I just put them right into a saucepan Oh throw them all over the place actually do whatever you want yes because these strawberries are really right and I’m only gonna add about two tablespoons of sugar. We’re gonna simmer these over medium heat give it a stir every now. Then you’ll see it gets like super juicy almost immediately and so for our fresh guys. I’m just gonna toss them with a little bit of fresh basil. Just a touch of sugar to help those juices come out. So it’s the homestretch our biscuits are in the oven our compote is going.
Now comes the time where we whip our cream and I could actually have an entire episode on just whipping cream. Because I feel really passionately about it, I like doing it by hand people are like that’s impossible how long is it gonna take but it really only takes about two minutes. You can even talk to a camera while you’re doing it of how easy it. I’m gonna stop here because my arm is exhausted. Now I’m gonna stop here because it’s actually exactly where I want it to be looks so nice. Okay our biscuits are out of the oven they smell amazing.
But again you want to wait a little bit before you cut into them eh because you’ll burn your hands. If you don’t and be because we’ve got whipped cream that’ll melt on them our cakes are cooled and our compote is cooled our strawberries have been macerating and our cream is whipped. So now all it’s up to do is assemble the whole thing. When you’re splitting a biscuit or a shortcake. I never use a knife because you’re getting flat edges. I was just kind of pull it apart. I’m gonna layer on some of the compote first with fresh berries and then this part which is probably the most fun part. It should be a little messy cuz if it’s not like that’s not fun to eat somebody brought this to me in the middle of spring.