Strawberry and Basil Shortcake Contributions from Salado Olive Oil Co.
This is not a sweet and savory dessert. The basil does pop and make the strawberry turn out perfect.
1 1/2 cup Strawberry puree
¾ cup Granulated sugar
Fresh lemon juice as needed
4 cups Whole strawberries, quartered or halved.
1 teaspoon per cup strawberries each Strawberry-Basil Olive Oil
1 cup room temperature Butter
1-2 tablespoon Strawberry Balsamic
1 cup Confectioner’s sugar
½ teaspoon salt
2 egg yolk*
2 ¼ cup All-purpose flour, sifted.
½ teaspoon Vanilla extract
Cold metal mixing bowl and beaters
1 ½ to 1 cup heavy whipping cream, chilled
1/3 to 1/8 cup granulated sugar
2 teaspoons pure vanilla extract
Combine all of the beginning ingredients and refrigerate for a few hours.
Combine the butter, Balsamic, sugar, salt, and vanilla extract.
Add more Balsamic, sugar or vanilla to taste.
Add in the egg yolks one at a time.
Add flour and form a ball in bowl. Use a piece of plastic wrap to roll the dough into a log and place in the refrigerator for two to three hours.
First make sure that the mixing equipment is cold. The Chantilly will not stay stiff otherwise. In the mixing bowl start whipping the heavy whipping cream until forming a thick mousse. Add the sugar and extract. Continue whipping until the cream resembles peaks and before it resembles butter!
Pull from refrigerator the dough and unwrap. Dust a table top and rolling pin. Roll out the firm dough to between ¼ and 1/8 inch. Proceed to cut out 4 inch circles with a cookie/biscuit cutter. Put on a parchment lined baking sheet. Brush with egg wash and place into an oven preheated at 400 degrees for 8 minutes or until golden brown.
Take 2 shortbread cookies and place a dollop Chantilly on them. layer one with strawberry slices overlapping one another and place the other cookie on top with Chantilly facing up. Drizzle strawberry colis and place a few (not many) strawberries on top.