Strawberry Shortcake

So this is another recipe I wasn't initially intending to blog about because goodness knows if you google strawberry shortcake you'll get dozens of recipes, but I've been in a little cooking funk lately so I figured what the heck, the interwebs could always use one more recipe, right? Oh and a chance for me to bitch about some things on my mind. The thing is, this past weekend I made a few things I was pretty psyched about; a saag paneer with kale and buttermilk that I scarfed down before heading out on Friday, some oven roasted dry rub baby back ribs that were pretty amazing, despite oven issues, but I forgot to take a picture of both and finally some lemon buttermilk sorbet that I just haven't gotten around to eat because the temp dropped back to the 60s. Oh, and I made pizza dough using some Shiner Bock brought especially for me from one of my Dallas reps (I love my biz), but didn't get around to actually baking the pizza due to the above mentioned oven issues.

Between a microwave that doesn't work (which, ok, I don't use a microwave like ever really), a washing machine that worked once then crapped out (maybe due to someone trying to be economical and overloading... but come on, things shouldn't just break like that), the fact that I can't keep my hair dryer on for more than 2 minutes without it short circuiting (fine, I'll get a surge protector for the bathroom... unsightly, but whatevs, I kind of have to dry my hair for work), the oven is where I draw the line. It just doesn't want to stay on which is kind of a problem for, you know, cooking things. And it's kind of the straw that broke the camels back for me. So I'm mad at appliances. Weird, but true. I feel terribly childish in my anger, like I want to stomp my feet and scream, but the short of it is, having a working oven is kind of a necessity for me.

But then I take a breath, and begin to count all the blessings I have in my life (a lot!) and remind myself, in the grand scheme of things, this is very minor. This comes with the territory of renting in NYC. Renting in a building that's over 100 years old. Having a newly renovated apartment, in said 100+ year old building, with a management company that probably cut corners every which way including appliances so they could then turn around and charge an arm and a leg for a flashy apartment. As my Mom would say, this is all part of the adventure. But it doesn't make it any less annoying.

This strawberry shortcake was one oven success though... mainly because it only took 15 minutes to bake which is apparently under the cutoff time for the darn thing shutting off. And therefore, that automatically qualifies it for blog-worthiness in my book. I just did my semi-annual major shopping spree this weekend, picked up some herbs for my balcony garden, and did some hardcore cleaning and organizing, which always helps me feel better... and tips the scale for this weekend being on the productive side. And soon, I'll get these other issues fixed. Until then, it's just an adventure.

Shortcake Biscuits
3 c. AP flour
3 Tbl. granulated sugar
1 1/2 Tbl. baking powder
3/4 tsp. salt
12 Tbl. cold unsalted butter
1 1/2 c. heavy cream
4-5 large basil leaves
1 1/2 tsp. vanilla extract

1. In a sauce pan a couple hours before making the biscuits heat the cream on low. Smash the basil leaves with the flat of a knife and add in. Let simmer gently for a few minutes, then remove from heat, cover and let steep for 25-30 minutes. Strain out the basil leaves and let the basil infused cream chill, covered, in the fridge.

2. Preheat oven to 425. In a large bowl sift together the flour, sugar, baking powder and salt. Cut butter into the mixture with a pastry cutter until butter is a little larger than peas.  Stir in the infused cream and vanilla until just combined. Knead it together until a ball is formed, wrap and chill in the fridge for 20-30 minutes.

3. Spoon drop the dough into a buttered cupcake tin (or a mini cupcake tin for mini shortcakes like I did). Bake at 425 for 15 minutes or until tops are just golden.

Macerated Strawberries
1 lb. strawberries- de-stemmed and quartered
2 Tbl. sugar
1 tsp. lemon juice

1. Combine strawberries and sugar in a bowl and mix well. Let stand at room temperature until strawberries begin to release their liquid. Cover and chill. Serve with whipped cream.

*If you choose to be especially "homemaker-y" you can make homemade whipped cream to serve. I did not feel so inclined so we just got the fun stuff in the can.*

Basil Infused Whipped Cream
1 c. heavy whipping cream
4-5 basil leaves
1 tsp. confectioners sugar

1. *Repeat of step 1 above* In a sauce pan heat the cream on low. Smash the basil leaves with the flat of a knife and add in. Let simmer gently for a few minutes, then remove from heat, cover and let steep for 25-30 minutes. Strain out the basil leaves and let the basil infused cream chill, covered, in the fridge.

2. In a large bowl add in the infused chilled cream and sugar and beat with electric mixers until stiff peaks are about to form. Chill until ready to serve.