Strawberry Shortcake
Ingredients
Lemon Tea Cakes (Base)
1 1/2 Cups Flour
1/3 Cup Sugar
3/4 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
2 Eggs (Separated)
1/2 Cup Unsalted Butter (Melted)
1/2 Cup Hot Water
2 Tbsp Honey
2 Tbsp Lemon
Strawberry Purée (Top Layer)
1 1/2 Cup Fresh Strawberry’s
2 Mint Leaves
1 Basil Leaves
2 Tbsp Honey
2 Tbsp Lemon Juice
1/4 Cup Water
1 Tbsp Tapioca Powder
Basil Reduction (Drizzle)
3 Basil Leaves
2 Tbsp Honey
1/2 Cup Water
4 Leaves Mint
Directions
Basil Drizzle
1. In a blender cup add all of the ingredients for the basil drizzle (basil, honey, water, mint).
2. Blend on high until there are very few large pieces left.
3. Strain and set aside to top the shortcake with!
Strawberry Purée
1. In a small but deep sauce pan add the strawberries, lemon juice, water, mint, basil.
2. Bring to a simmer before reducing the heat to low and adding in the tapioca flour string vigorously until the flour is dissolved.
3. Allow the compote to sit on the heat until the strawberries have cooked down and the sauce has thickened.
4. Remove from heat, cover, and set aside until you are ready to ensemble your shortcake.
Tea Cakes
1. Preheat oven to 350°F and grease you preferred baking tins. (the ones I use)
2. In a large bowl sift together the flour, baking powder, baking soda, sugar and salt.
3. In the bowl of a stand mixture with the whisk attachment stir together the egg whites, lemon juice, honey. Once this is lightly fluffy add in the hot water and melted butter.
4. Once all the wet ingredients are combined slowly start to add in the flour mix. Mix on low and only until the flour in incorporated.
5. Evenly distribute the batter between your muffin tins and place them in the oven to bake for 15-25 minutes.
6. Remove the cakes from the oven and set aside to cool completely.
7. Place a single tea cake on a plate. Pour over some of the strawberry compote and finish it by drizzling a bit of the basil on top.
8. Serve and enjoy!
Recipe Recap
Ingredients
Lemon Tea Cakes (Base)
1 1/2 Cups Flour
1/3 Cup Sugar
3/4 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
2 Eggs (Separated)
1/2 Cup Unsalted Butter (Melted)
1/2 Cup Hot Water
2 Tbsp Honey
2 Tbsp Lemon
Strawberry Purée (Top Layer)
1 1/2 Cup Fresh Strawberry’s
2 Mint Leaves
1 Basil Leaves
2 Tbsp Honey
2 Tbsp Lemon Juice
1/4 Cup Water
1 Tbsp Tapioca Powder
Basil Reduction (Drizzle)
3 Basil Leaves
2 Tbsp Honey
1/2 Cup Water
4 Leaves Mint
Directions
Basil Drizzle
1. In a blender cup add all of the ingredients for the basil drizzle (basil, honey, water, mint).
2. Blend on high until there are very few large pieces left.
3. Strain and set aside to top the shortcake with!
Strawberry Purée
1. In a small but deep sauce pan add the strawberries, lemon juice, water, mint, basil.
2. Bring to a simmer before reducing the heat to low and adding in the tapioca flour string vigorously until the flour is dissolved.
3. Allow the compote to sit on the heat until the strawberries have cooked down and the sauce has thickened.
4. Remove from heat, cover, and set aside until you are ready to ensemble your shortcake.
Tea Cakes
1. Preheat oven to 350°F and grease you preferred baking tins. (the ones I use)
2. In a large bowl sift together the flour, baking powder, baking soda, sugar and salt.
3. In the bowl of a stand mixture with the whisk attachment stir together the egg whites, lemon juice, honey. Once this is lightly fluffy add in the hot water and melted butter.
4. Once all the wet ingredients are combined slowly start to add in the flour mix. Mix on low and only until the flour in incorporated.
5. Evenly distribute the batter between your muffin tins and place them in the oven to bake for 15-25 minutes.
6. Remove the cakes from the oven and set aside to cool completely.
7. Place a single tea cake on a plate. Pour over some of the strawberry compote and finish it by drizzling a bit of the basil on top.
8.Serve and enjoy!
NotesTake this recipe slow and make sure to read through everything first!
Not doing to much at once but learn to be able to have multiple things going at once is something this recipe can help with!
Have fun and let your creativity run wild!