May in Missouri is a hard time to find seasonal fruit. It’s the cusp of blackberry season, but the berries just aren’t quite in until mid-to-late June. And then, oh my, do they come in. At Half Pint Farm, thorny bushes ripe with wild blackberries overwhelm the landscape June through July. We freeze our blackberry harvest to use throughout the year, making this dish feasible for Memorial Day.
For those of you without a blackberry cornucopia in your backyard, just go out and find the juiciest, most seasonal fruit you can. Strawberries, peaches, blackberries, and blueberries will all work. And basil will grow in any old terracotta pot. I kill my basil plant regularly, then replace it again – $20 annually is money well-invested for fresh basil year round. Warning: This recipe does have a big cheat step…the shortcake. That’s the lazy coming out in me…and then we make it pretty. Follow the recipe below to make a really yummy, not-to-sweet, Basil Blackberry Shortcake with Marscapone Whipped Topping.
P.P.S. Oops she nailed it again. My friend and photographer Brook of Brook Palanca Photography snapped the sweet pic below.
Basil Blackberry Shortcake with Mascarpone Whipped Cream
Serving Size: 2
Prep Time: 10 min.
Cook Time: 5 min.
- Fresh blackberries, lots of them
- Fresh basil
- Granulated sugar
- Angel food cake, biscuits, shortcake, or French brioche loaf
- Heavy whipping cream, 1 cup
- Vanilla extract, 1 teaspoon
- Mascarpone cheese, 3 tablespoons
Farmer Girl Tips:
- This recipe is simple and loaded with flavor when the ingredients are fresh, seasonal, and high quality.
- Step 1 can be done up to two days in advance.
- The granulated sugar can be reduced or eliminated as needed.
Step 1: Make Basil Blackberry Sauce
- In a blender, place a gob of washed blackberries, 10 basil leaves, and 1 tablespoon granulated.
- Pulse briefly – just until slightly homogenized.
- Let rest at room temperature to macerate, for around an hour if time permits.
- Refrigerate if prepared in advance.
Step 2: Prepare Cake & Mascarpone Whipped Cream
- Chill bowl and whisk attachment of stand mixer in freezer for 10 minutes.
- While equipment is chilling, chop, tear, man-handle cake into biteable squares.
- Prepare stand mixer. Add 1 cup heavy whipping cream, 1 teaspoon vanilla extract, and 1 teaspoon granulated sugar.
- Whisk on high until peaks form. This may take a few minutes.
- When peaks have formed and cream is beginning to look finished, add approximately 3 tablespoons of mascarpone.
- Mix on high, just until blended and fluffy.
Step 3: Assemble & Serve
- Place cake on bottom of single serving dish, in one layer.
- Pour basil blackberry concoction on top.
- Add dollop of mascarpone whipped cream.
- Garnish with chopped or whole basil leaves.
- Serve immediately.
Want some more recipe ideas for making delicious homemade whipped cream?