Thursday, July 19, 2018

Strawberry Ginger and Basil Shortcake

So with summer here there are so many amazing fruits that come out. Now I have love for many food items - fruit and dessert is chief among those food loves (I mean are you surprised?) I also am in love with homemade pasta - so simple, so easy and so much better.  Anyways I have been hearing about Strawberry Shortcake for a long time and honestly for a very long time all I could think of was the character in a cartoon when I was a kid.  So when I started to figure out and see what these actually were I was sold on the concept - a simple yet sweet biscuit that is served with whip cream and strawberries - I mean yum!

This week has been about basil and using it in different ways. I have also wanted to do a white pepper Strawberry Shortcake (maybe later). In any event I was trying to think about the combination and how I could mix basil with strawberries, plus I was also trying to find ways that I could convince my willing victim to eat a sweet that he doesn't normally love so I set out to Google and I found some interesting drinks that featured a combination of Strawberries, Ginger and Basil!  I was sold especially since I had so much basil! I tried out the recipe below and while they were amazing (seriously amazing) I not sure I'm sold on this form of biscuit - I think I need to revisit the combinations used and maybe add more basil and ginger plus find a biscuit recipe that has butter in it (I mean everything is better with butter!) On a note: I did use a bit more flour just because of the moisture from the basil and ginger but maybe only 1 or 2 tbsp. more not sure - you'll know when you have the right consistency!

Strawberry Ginger Basil Shortcake

Makes 6 servings - takes about 1 hour with cooking and cooling

Strawberry Filling

1 1/2 pounds strawberries, stemmed and quartered
3 tbsp sugar
2 tbsp fresh basil chiffonade
1” piece of fresh ginger finely (grate right into the strawberries)


2 tbsp sugar
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
2 tbsp sugar
3/4 tsp salt
1 1/2 cups heavy cream
2 tbsp fresh basil chiffonade
1” piece of fresh ginger finely (grate right into the strawberries)

Whipped Cream:

1 ½ cups heavy cream, chilled
3 tbsp sugar
1 ½ tsp Vanilla Extract
1 tsp freshly grated lemon zest
Note: I used Splenda in place of sugar in all parts of this recipe
  1. Mix the Strawberries with 3 tbsp of sugar with the strawberries, basil and ginger. Cover in a bowl and put in the fridge for at least 30 minutes for the juices to develop. I grate the ginger right into the strawberries so that I can get the juices (do NOT use the ginger from a jar it won’t be the same).
  2. Preheat the oven to 400F
  3. Sift together the flower, baking powder, baking soda, and 2 tbsp. of sugar and salt in a medium bowl.
  4. In mixing glass measure out the heavy cream and add the fresh basil and grate the ginger directly into the mixing glass. 
  5. Add the heavy cream mixture to the dry ingredients and mix until just combined. 
  6. Either place the mixture into an ungreased 8” square pan and bake until golden, 18 to 20 minutes OR divide the mixture into 6 equal size balls and flatten the top so they look like the size and shape of a hockey puck and place on a cookie sheet lined with parchment paper and cook 20 to 25 minutes. 
  7. Remove the shortcake from the pan and place on a rack to cool. When ready to serve Cut into 6 pieces and split each piece if half horizontally. If you made individual biscuits allow to cool on pan and then store in an airtight container until ready to serve then slice in half. 
  8. Spoon some of the strawberries and their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. 
  9. For the Whipped Cream: Mix all items in a bowl using a mixer until soft peaks form about 1 ½ to 2 minutes. If you are preparing the Whipped Cream ahead and want to keep its form then add 1 tbsp of skim milk powder to stabilize the Whipped Cream which means it will keep its form and not become runny again. This will not change the taste. I also just whipped the cream without adding anything and it was good like that!

No comments:

Post a Comment