Strawberry and Basil Cornmeal Shortcakes With Vanilla Whipped Cream
Ingredients
- 4 cups (1 pound or 455 g) strawberries, green tops cut off
- 2 tablespoons granulated sugar
- 1 tablespoon chopped fresh basil
- 1 teaspoon balsamic vinegar
- ½ vanilla bean or 2 teaspoons vanilla extract
- 1 cup cold heavy cream
- 1 tablespoon granulated sugar
- 1¼ cups (175 g) all-purpose flour
- ⅓ cup (50 g) yellow cornmeal
- 4 tablespoons (50 g) granulated sugar, divided
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 tablespoons chopped fresh basil
- 4 tablespoons (57 g or ½ stick) unsalted butter
- 1 large egg, separated
- ½ cup (115 g) plain Greek-style yogurt
- 1 tablespoon water
- 1 tablespoon chopped fresh basil
Instructions
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