STRAWBERRY SHORTCUT CAKE WITH
BASIL WHIPPED CREAM ˆ
Prepare the whipped cream: Combine the basil leaves and cream in a saucepan
over medium-high heat. Heat until bubbles form around the perimeter. Remove
from heat, cover and let infuse for 30 minutes. Strain out the basil leaves and
refrigerate the ;avored cream until ready to whip.
Preheat the oven to 375 F. Grease an 8-inch cake pan. Line it with a parchment
paper circle, butter the paper and dust the pan with ;our. Tap out excess.
Prepare the cake: Whisk the dry ingredients together in a medium bowl. Whisk
in the remaining wet ingredients until almost smooth. Pour batter into the pan.
Bake for 22 to 25 minutes or until an inserted toothpick comes out clean. Cool
the cake in the pan on a wire rack for 10 minutes, then remove from pan to cool
on the rack completely.
Prepare the strawberry ;lling: Set aside 5 strawberries for the garnish. Combine
remaining strawberries with the sugar and rosewater.
Assemble the cake: Cut the cake in half horizontally, using a serrated knife.
Spread the bottom layer, cut side up, with strawberry ;lling. Top with the
remaining layer, cut side down. Whip the basil-infused cream with the
powdered sugar until soft peaks form. Dollop the cream on each slice and
garnish with whole strawberries and fresh basil. Makes 8 servings.
BASIL WHIPPED CREAM
¼ cup packed fresh basil leaves
1 cup heavy or whipping cream
3 tablespoons powdered sugar
1 cup unbleached all-purpose ;our
¾ cup sugar
1 teaspoon baking powder
½ teaspoon salt
4 tablespoons unsalted butter, melted
1 large egg, beaten
½ cup whole milk
1 teaspoon vanilla extract
ROSY STRAWBERRY FILLING
1 pound fresh strawberries,
hulled and diced
2 teaspoons rosewater
½ cup granulated sugar
Fresh basil or other herb leaves,
Prepare the madeleines: Over medium-high heat, melt ½ cup butter in a small
light-colored skillet until it turns golden brown. Remove from the heat and let
cool until just warm.
With an electric mixer at medium speed, beat the eggs and sugar until the
mixture is thick and pale yellow. With a spatula, fold in the ;our, vanilla, citrus
zests and baking powder until smooth and well blended. Fold in the browned
butter, including the browned bits, until well combined. Cover and chill the
batter for at least 1 hour or up to overnight.
Preheat the oven to 375 F. Lightly spray a madeleine pan with baking spray.
Fill each cavity half full of batter. The batter will ;ll in as it bakes.
Bake for 8 to 10 minutes or until the edges turn golden brown and the top
feels springy to the touch. Turn the madeleines out onto wire racks. Dust with
Prepare the honey cream: Place the honey in a saucepan over medium-high heat.
Bring to a boil and cook until the honey has caramelized and reduced, about
4 minutes. Carefully whisk in the cream until well blended and continue to cook
until the cream has reduced and thickened. Stir in the salt. Set aside to cool.
To serve, dip the madeleines in the burnt honey cream. Makes 24 large or
40 small madeleines.
All recipes adapted from Bake Happy (Running Press, 2015) by Judith Fertig.
½ cup unsalted butter
3 large eggs, at room temperature
;⁄; cup sugar
1 cup unbleached all-purpose ;our,
plus more for the pan
1 teaspoon vanilla extract
½ teaspoon lemon zest
½ teaspoon orange zest
½ teaspoon baking powder
Powdered sugar for dusting
BURNT HONEY CREAM
½ cup clover, wild;ower or other
1½ cups heavy whipping cream
;⁄; teaspoon salt
CITRUS AND BROWNED BUTTER MADELEINES ˇ