Classic Shortcake Recipe
citrus & olive oil shortcake, warm strawberry zuppa, basil gelato, balsamic reduction
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Ingredients
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Shortcake
Strawberry Zuppa
Basil Gelato
Balsamic Reduction
Method
Shortcake Preparation
- 1
Make the Shortcake
Preheat the oven to 375°F (190°C). In a bowl, whisk together the flour, baking powder, salt, sugar, and citrus zest. In a separate bowl, mix the olive oil, milk, and vanilla extract. Combine the wet and dry ingredients until just mixed. Pour the batter into a greased 9-inch round cake pan. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool.
Strawberry Zuppa Preparation
- 2
Basil Gelato Preparation
- 3
Make the Basil Gelato
In a saucepan, heat the cream, milk, and sugar until warm. In a bowl, whisk the egg yolks, then slowly pour in the warm mixture, whisking constantly. Return to the saucepan and cook over low heat until thickened. Stir in the basil leaves and let steep for 30 minutes. Strain the mixture and churn in an ice cream maker according to the manufacturer's instructions.
Balsamic Reduction Preparation
- 4
Prepare the Balsamic Reduction
In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and reduce until thickened, about 15-20 minutes. Let cool.
Assembly
- 5
Assemble the Dish
Slice the cooled shortcake into wedges. Serve warm with a generous spoonful of strawberry zuppa, a scoop of basil gelato, and a drizzle of balsamic reduction on top.
