Berry Shortcake with Basil Whipped Cream

Ingredients:

• ¾ c small blackberries


• 1 c quartered strawberries


• ½ c blueberries


• 2 ½ t sugar


• 3 Tbsp J. Olive Co. Blueberry Balsamic


• ½ lemon, zested


• 1 c heavy cream


• 1 Tbsp confectioners sugar


• 2 tsp J. Olive Co. Basil Olive Oil


• 4 sliced shortcake or pound cake

Directions:

1. In a medium bowl, macerate the berries with the sugar, balsamic, & 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 basil leaf if so desired.