Strawberry Shortcake with Lemongrass-Basil Whipped Cream

• Vegetarian

• Produce

  • 2 packages (16 ounces each driscoll's strawberries
  • 2 tbsp Basil, fresh leaves
  • 1 tbsp Lemon, zest
  • 1/4 cup Lemongrass

• Refrigerated

  • 5 Eggs

• Condiments

  • 4 tbsp Lemon juice, Fresh Squeezed
  • 1/4 cup Strawberry jam

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1 cup Cake flour
  • 2 tbsp Powdered sugar
  • 1/4 tsp Salt
  • 1 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 1/2 cups Heavy whipping cream

Found on floatingkitchen.net

Description

Ingredients

• For the Lemongrass-Basil Whipped Cream
• 1 1/2 cups heavy whipping cream
• 1/4 cup chopped lemongrass
• 2 tablespoons chopped fresh basil leaves
• 2 tablespoons powdered sugar
• 1 tsp. vanilla extract
• For the Cake
• 5 eggs, separated
• 1 cup sugar, divided
• 2 tablespoons fresh squeezed lemon juice
• 1 tablespoon grated lemon zest
• 1 cup sifted cake flour
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• About 1/4 cup strawberry jam
• For the Strawberries
• 2 packages (16 ounces each) Driscoll’s Strawberries
• 1/4 cup sugar
• 2 tablespoons fresh squeezed lemon juice

Directions

• Infuse the whipped cream. In a medium saucepan over medium heat, warm the cream, lemongrass and basil until small bubbles start to form around the edges of the saucepan. Do not let the cream come to a boil. Remove the saucepan from the heat and let the cream cool to room temperature. Then cover and refrigerate for at least 4 hours or up to overnight.
• Meanwhile, make the cake. Pre-heat your oven to 350 degrees. Line the bottom of a rimmed 10 X 14-inch baking pan (see my notes below about baking pan sizes) with a piece of parchment paper and coat it lightly with non-stick cooking spray. Set aside.
• In the bowl of your stand mixer with the whisk attachment, beat the egg whites until small bubbles form. Slowly add in 1/2 cup of the sugar, beating on high speed until the egg whites becomes glossy white and stiff peaks form. Transfer the beaten egg whites to a clean bowl and set aside. In the same mixing bowl (no need to clean it out), beat the egg yolks until they become thick and pale yellow. Slowly add in the remaining 1/2 cup of sugar, beating on high until smooth. Beat in the lemon juice and zest. Gently fold the beaten egg whites into the egg yolks. In a small bowl, combine the dry ingredients. Then gently fold the dry ingredients into the egg mixture, working the batter until everything is just combined.
• Pour the batter into your prepared baking pan and smooth the top to create an even surface. Transfer to your pre-heated oven and bake for 15 minutes. The cake should be starting to brown a little bit around the edges and pull away from the sides of the baking pan slightly. Remove from the oven and set the baking pan on a wire rack to cool for about 5 minutes. Then remove the cake from the baking pan by carefully inverting the baking pan over a parchment paper-lined wire rack. The cake should easily come out. If the parchment paper has stuck to the bottom of the cake, peel it off and discard it. Allow the cake to cool completely before cutting and serving.
• Prepare the strawberries. Trim and discard the greens. Slice the strawberries in half or quarters. Toss the sliced strawberries in a large bowl with the sugar and lemon juice. Set aside for about 15 minutes to give the strawberries time to release some of their juices.
• Make the whipped cream. Chill your mixing bowl and whisk in your refrigerator for 5-10 minutes. Then strain the infused whipped cream into your chilled bowl, discarding the solids, and whisk on medium-high speed until the cream starts to thicken. Add the powdered sugar and vanilla extra and continue whisking until peaks form. Cover and refrigerate until ready to use.
• Assemble the shortcakes. Using a 3-inch round cookie/biscuit cutter, cut out rounds of shortcake. If you carefully space the cuts, you will be able to get 12 individual rounds. Spread about a teaspoon of strawberry jam onto each shortcake round. Then top with a spoonful of the strawberries, making sure to get some of the juices. Top with a dollop of whipped cream. Serve immediately.

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