Last weekend marked the “unofficial start” of summer — and it certainly seemed that way. While things may have taken a turn for the worse this week, there’s a good chance that Sunday will be nice and sunny again. I’m suggesting that we all head outside to our back yards, roofs, stoops, etc. for a little “garden party.”
Serve something savory, something sweet and maybe something bubbly. This Strawberry and Basil Shortcake recipe is super easy — you can make the cake a day ahead of time and then assemble it right before serving.
Ingredients:
2 1/2 cups all-purpose flour
1/4 cup granulated sugar, plus more for dusting the top of the cake
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon coarse salt
1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
8 ounces cold cream cheese, cut into 2-inch pieces
3/4 cup buttermilk, plus more for brushing
4 pints strawberries, halved
1/2 cup basil, sliced into thin strips
3 tablespoons granulated sugar
2 cups (1 pint) heavy cream
1 teaspoon pure vanilla extract
For the cake:
In a food processor or mixer, combine flour, granulated sugar, baking powder, baking soda, and salt. Add butter, and mix until largest pieces are the size of peas. Add cream cheese, and mix again until largest pieces are the size of peas. Add buttermilk, and mix until dough comes together. Transfer to a bowl, and gently knead into a ball. Cover with plastic wrap, and let rest in the refrigerator at least 1 hour.
Preheat oven to 425 degrees. Place dough in a round cake pan (buttered & dusted with flour), and smooth out with a spatula. Brush dough with buttermilk. Generously sprinkle raw or sanding sugar over tops and sides. Bake until dough has risen slightly and is golden brown, about 12 to 15 minutes.
For the filling:
Combine strawberries, basil and 2 tablespoons sugar, and let macerate until juicy, about 10 minutes.
For the cream:
Beat heavy cream to medium peaks with 1 tablespoon sugar and the vanilla.
To assemble:
Remove the cake from the pan and slice in half lengthwise. Spread half the whipped cream on top of the first layer, and spoon a generous amount of the strawberries on top. Place the second layer of cake on top, cover with the remaining whipped cream and berries (or you can get fancy here as I did in the picture).
