strawberry shortcake

with crème fraîche and basil syrup

Louisiana grows some of the most delicious strawberries, and in season I use them in everything: ice cream, cakes, tarts and more. However classic strawberry shortcake is always my favorite. I developed this variation to elevate it for a plated restaurant dessert. The basil syrup adds a beautiful color and flavor and the crème fraîche is a nice update on whipped cream. I always like to make this for Valentine’s Day, sometimes with heart shaped shortcakes

This dessert has many components- it may seem like a lot to do ,but they are all fairly quick and easy. However if you want to simplify it, the biscuits, strawberries and regular whipped cream will still give you a delicious result.

Note that the crème fraîche needs to be made a day in advance.

Also, I want to thank everyone who came out to the LA for L.A. Bake sale last weekend! We raised almost $10,000 in two hours and all of it went to L.A. wildfire relief.

Coming up next week ( for paid subscribers) is one of the most popular items I ever made: king cake ice cream sandwiches.

INGREDIENTS :

heavy cream

buttermilk

sugar

fresh basil

all purpose flour

baking powder

salt

unsalted butter

strawberries

powdered sugar

vanilla extract

EQUIPMENT:

measuring cups and spoon

small pot

slotted spoon

mixing bowl

rolling pin

3” round or heart shaped cookie cutter

stand mixer, hand mixer or whisk and bowl

sheet pan lined with parchment paper

SERVINGS: 6

TIME: 2 hours (plus creme fraiche must be made a day in advance)

TO MAKE:

crème fraîche

1 cup heavy cream

¼ cup buttermilk( do not use non fat buttermilk)

Stir together and pour into a covered container. Leave out at room temperature for 12-24 hours, until thickened. Refrigerate. The creme fraiche will thicken more when chilled. Keep for at least a week chilled.

SIMPLE SYRUP

1 cup water

1 cups sugar

Combine in a pot. Bring to a boil and let boil for 1 minute. Remove from heat and chill.

BASIL SYRUP

1 cup fresh basil leaves, packed

1 cup cold simple syrup

Bring a pot of water to a boil. Blanch the basil leaves for about 20 seconds. Remove with a slotted spoon and plunge into ice water.

Squeeze water from the basil . Puree the basil and cold simple syrup in a blender. Chill.

SHORTCAKE

2 cups all purpose flour

2 teaspoons baking powder

1 tablespoon sugar

½ tsp kosher salt

1 1/4 sticks (5 ounces) unsalted butter- cold, cut into small cubes

3/4 cup buttermilk (full fat preferred)

sugar for sprinkling on top of the biscuits

Preheat your oven to 400 degrees (convection oven) or 425 degrees (conventional oven)

Combine the flour, baking powder, sugar and salt, in a large bowl. Add the butter and quickly work into the mixture with your fingertips, until the butter is pea sized. Stir in the buttermilk with a fork. In the bowl, press the dough until it comes together, folding it over on itself 7 times. Roll out dough on a floured surface to about 1” thick . Use a 3” round or heart shaped cookie cutter to cut the biscuits . Sprinklethe top with sugar or turbinado.

Bake at 400 degrees (convection oven) or 425 degrees (conventional oven) for about 15 minutes. Biscuits should be lightly browned.

STRAWBERRIES

1 pound of strawberries

simple syrup to taste

Wash, stem and slice strawberries. Toss with some of the remaining simple syrup to taste.

WHIPPED CREAM OR WHIPPED CRÈME FRAÎCHE

2 cups heavy cream OR 1 cup cream and 1 cup crème frâiche

¼ cup powdered sugar

1 tsp vanilla extract

Beat in the mixer or by hand until the cream holds soft peaks. Here is a video on making whipped cream by hand.

  TO ASSEMBLE THE SHORTCAKE:

Split the shortcake horizontally and sift powdered sugar over the top. You can lightly warm the shortcake if desired. Place the bottom of the shortcake on the plate. Spoon the strawberries over the biscuit. Top with whipped crème fraîche or whipped cream. Place the top of the biscuit on the cream. Drizzle the basil syrup around the plate.