Berry Shortcake with Basil Whipped Cream

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This light and easy dessert is ready in 45 minutes or less!
Dish Type:

Dessert, Nut Free, Vegetarian

Season:

Summer

Prep Time:

45 min

Serves:

4

Ingredients

  • ¾ cup small Blackberries
  • 1 cup quartered Strawberries
  • ½ cup Blueberries
  • 2 ½ tsp Sugar
  • 3 Tbsp SOOC Strawberry Dark Balsamic Vinegar
  • ½ Lemon, zested
  • 1 cup Heavy Cream
  • 1 Tbsp Confectionary Sugar
  • 2 tsp SOOC Basil Infused Olive Oil
  • 4 Crumpets (can also use sliced shortcake or pound cake, if preferred)
  • SOOC Fleur de Sel Sea Salt, for finishing

Products used: Basil Olive Oil , French Fleur De Sel Sea Salt , Strawberry Balsamic Vinegar

Instructions

  • In a medium bowl, macerate the berries with the sugar, Strawberry Balsamic Vinegar, and lemon zest for 30 minutes.
  • Prepare the whipped cream- By hand: Place 2” of ice in the bottom of a large bowl. Fill until just covered with cold water. Place a medium bowl on the ice with heavy cream and confectioner’s sugar. Begin whipping with a balloon whisk and add in the Basil Olive Oil slowly. Whip until soft peaks are formed and the cream is smooth. With a stand mixer: Whisk the heavy cream and sugar together; slowly drizzle in the Basil Olive Oil. Whisk until soft peaks are formed and the cream is smooth. Watch the cream as this happens quickly!
  • Place the berries over the cake with the sauce that it forms. Dollop cream on top and garnish with a touch of Fleur de Sel Sea Salt for heightened flavors and texture!