Name: "Strawberry Shortcake" Trifle with Basil, Whipped Cream & Oat Streusel
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small pkg fresh basil; 355 ml heavy whipping cream; 1 ½ lemons; 1 ½ (454 g) pkgs strawberries; all-purpose flour; brown sugar; butter, unsalted; cornstarch; oats, quick cooking; salt; vanilla extract; water

"Strawberry Shortcake" Trifle with Basil, Whipped Cream & Oat Streusel"Strawberry Shortcake" Trifle with Basil, Whipped Cream & Oat Streusel — a 40-minute dessert recipe with 12 ingredients, serving 6.Ingredients

1 small pkg fresh basil

355 ml heavy whipping cream

1 ½ lemons

1 ½ (454 g) pkgs strawberries

all-purpose flour

brown sugar

butter, unsalted

cornstarch

oats, quick cooking

salt

vanilla extract

water

Instructions

Preheat oven to 175°C (350°F).

Place a large bowl (preferably metal) in the freezer to chill. (If space is limited, place in the refrigerator.)

Place flour, oats, sugar, and salt in a medium bowl. Whisk to combine.

Cut butter into small pieces. Place in a large pot and melt over medium heat, stirring occasionally. Add melted butter to the bowl with flour mixture and stir to combine; transfer to a large baking sheet pan and spread out in an even layer. (Wipe pot clean and reserve for later use.)

Place baking sheet in oven (it doesn't have to be fully heated) and bake, stirring halfway through, until the streusel is golden brown and crisp, 10-12 minutes. Remove from oven.

Meanwhile, wash and dry the fresh produce.

Juice lemons into the reserved pot. Trim and roughly chop strawberries, then add to the pot along with sugar. Stir to combine.

Set pot over medium heat and cook, stirring frequently, until strawberries are very soft and release their juices, 8-10 minutes.

While the strawberries are cooking, place cornstarch and water in a small bowl. Whisk to combine the slurry.

When the strawberries are very soft, add slurry to the pot. Continue to cook, stirring constantly, until the compote thickens, 2-3 minutes more. Transfer to a clean medium bowl and set aside to cool, 5 minutes.

Pick basil leaves off the stems; discard stems and mince the leaves.

When the compote is cool, add basil to the bowl and stir to combine. Set aside.

Remove bowl from freezer. Pour cream and vanilla into the bowl; use a whisk (or hand blender) to beat the cream vigorously, until medium-soft peaks form, about 4 minutes if whisking. (When you pull the whisk out of the bowl, the cream should hold its shape, with a peak that curls over slightly.)

To serve, divide streusel, compote, and whipped cream between small bowls, cups, or jars, alternating ingredients to create layers. Enjoy!

Open this recipe in Flambette