Basil Cake With Balsamic Strawberries Recipes

STRAWBERRY SHORTCAKE WITH BASIL

Steps:

• 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. 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.
• 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, 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.

BALSAMIC-MACERATED STRAWBERRIES WITH BASIL

Steps:

• In a large bowl, gently toss the strawberries with the sugar and vinegar. Let sit at room temperature until the strawberries have released their juices but are not yet mushy, about 30 minutes. (Don't let the berries sit for more than 90 minutes, or they'll start to collapse.)
• Just before serving, stack the basil leaves on a cutting board and roll them vertically into a loose cigar shape. Using a sharp chef's knife, very thinly slice across the roll to make a fine chiffonade of basil.
• Portion the strawberries and their juices among four small bowls and scatter with the basil to garnish, or choose one of the serving suggestions below.
• Serve the strawberries over grilled or toasted pound cake. Garnish with a dollop of crème fraîche.
• Put the berries on split biscuits for shortcakes; top with whipped cream and scatter with the basil.
• Layer the berries with ice cream or yogurt for a parfait. Garnish with the basil.
• Spoon the strawberries over a poached or roasted peach half.
• Use the berries as a filling for crêpes or a topping for waffles.
• Mash the berries slightly and fold into whipped creamm for a quick fool. Garnish with the basil.

BASIL CAKE WITH BALSAMIC STRAWBERRIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Generously grease a fluted tube pan (such as a Bundt®).
• Stir vegetable oil, eggs, and sour cream in a large bowl until thoroughly combined; stir in cake mix, instant vanilla pudding mix, and basil until batter is smooth.
• Pour batter into prepared pan.
• Bake until the cake is lightly browned at the edges and a toothpick inserted into the thickest part of the cake comes out clean, 40 to 45 minutes.
• Let cake cool in pan for 20 minutes before inverting to turn cake out onto rack to cool completely.
• Stir balsamic vinegar with sugar in a saucepan and place over medium heat. Bring mixture to a boil, reduce heat to low, and simmer until vinegar syrup is slightly thickened, about 5 minutes. Remove from heat and cool syrup to room temperature.
• Just before serving, stir strawberries with balsamic syrup in a bowl; spoon berries and syrup over the cake. Sprinkle cake with fresh mint.

FRESH STRAWBERRIES WITH BALSAMIC VINEGAR AND BASIL

Steps:

• In large mixing bowl, stir together sugar, vinegar, honey, and pepper. Add basil and strawberries; toss to coat. Cover and chill at least 10 minutes and up to 1 1/2 hours. Serve chilled.