Berry Shortcake with Basil Whipped Cream

Berry Shortcake with Basil Whipped Cream
This light and easy dessert is ready in 45 minutes or less!

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


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


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!