Strawberry Shortcake with Crystallized Basil

Strawberry Shortcake with Crystallized Basil

Strawberry Shortcake Recipe

Strawberry Shortcake Recipe

Strawberry Shortcake with Crystallized Basil

Recipe Type: Cakes & Baking

Cuisine: British

Author: Caroline Artiss

Prep time: 1 hour 30 mins

Cook time: 5 mins

Total time: 1 hour 35 mins

Serves: 4

Indulge in this easy afternoon tea treat, perfect for the long hot summer days. This is super easy to whip up thanks to Walkers shortbread and it’s sure to be a sweet crowd pleaser, the classic strawberry shortcake with a little sweet basil twist. [br] I created these recipes for Walkers Shortbread in association with BritWeek. BritWeek is an event that happens every year in Los Angeles to celebrate the best of British and American business. Seeing as I’m British, love shortbread and working in America I was so happy to do this and thank you to Walkers and BritWeek for asking me to be involved.

Ingredients

  • For the crystallized basil
  • 4 small basil leaves
  • 1 egg white slightly beaten
  • 1 tbsp of caster sugar / fine granulated

 

  • For the Strawberry Shortcake
  • 2 ½ cups / 300g Strawberries hulled and sliced ( plus 4 for serving)
  • ¼ cup Sugar
  • ¼ cup water
  • 1 tsp vanilla
  • ½ pint Heavy whipping cream
  • 1 tbsp confectioners sugar
  • 1 x pack Walkers shortbread

Instructions

  1. Crystallized Basil:
  2. The crystallized basil is very easy but it takes some time to dry so start with this or you can make it the day before
  3. Lightly brush the basil leaf with the egg white
  4. Next dunk it in the sugar gently until it is all coated
  5. Place leaves on a paper towel and leave somewhere to dry out
  6. I left mine outside in the sunshine and it dried within an hour!
  7. These will keep for a few days in an airtight container at room temperature

 

  1. Strawberry Shortcake:
  2. Start by placing 3/4 of the sliced strawberries into a small saucepan
  3. (The remaining ¼ is for placing on top of the shortcake when serving – so keep the pretty slices!)
  4. Add the sugar, 1 tsp of vanilla and water and simmer for 5 minutes until soft and syrupy
  5. Leave to one side to cool
  6. Whip the cream with 1 tbsp of confectioners sugar until it forms stiff peaks
  7. Now we just assemble the shortcake! So easy!
  8. Spread a layer of cream on top of one shortbread biscuit
  9. Next a spoonful of the cooked strawberries
  10. Then another shortbread, more cream and top with a few pretty slices of the uncooked strawberries, and one of your crystallized basil leaves to finish
  11. Serve straight away and enjoy
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