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Ingredientes
- 2 1/4 cups cold heavy cream, plus 2 tablespoons, for brushing
- 20 large basil leaves, plus 1/3 cup small or torn basil leaves
- 1/2 cup granulated sugar, plus more if needed
- 1 1/2 tablespoons baking powder
- 2 sticks plus 2 tablespoons cold unsalted butter, cut into small
- pieces
- 2 large eggs, lightly beaten
- 1/2 teaspoon pure vanilla extract
- 4 1/2 cups sliced strawberries (1 pound 4 ounces)
- 3 tablespoons confectioners' sugar
- 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.
- 2.
- 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.
- 6.
- 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 of the berries, 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.
- 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
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