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  • Summer
  • 45 min
  • Serves 4

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Recipe Products

Basil Olive Oil

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Strawberry Balsamic Vinegar

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French Fleur De Sel Sea Salt

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Berry Shortcake with Basil Whipped Cream

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

Ingredients

  • ¾ C small blackberries
  • 1 c quartered strawberries
  • ½ C blueberries
  • 2 ½ t sugar
  • 3 T SOOC Strawberry Dark Balsamic Vinegar
  • ½ lemon, zested
  • 1 C heavy cream
  • 1 T confectionary sugar
  • 2 t 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

Directions

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

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Berry Shortcake with Basil Whipped Cream

  • Summer
  • 45 min
  • Serves 4

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

Ingredients

  • ¾ C small blackberries
  • 1 c quartered strawberries
  • ½ C blueberries
  • 2 ½ t sugar
  • 3 T SOOC Strawberry Dark Balsamic Vinegar
  • ½ lemon, zested
  • 1 C heavy cream
  • 1 T confectionary sugar
  • 2 t 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

Directions

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