Prep Time: 15 min
Cook Time: 20 min
Cooling time:30 min
Total Time: 65 min
1 qt strawberries, hulled & quartered
¼ C plus ½ C plus 3 T plus 2 T Sugar
1/3 C Basil leaves, chiffonade
1 T Apple balsamic
2 ¼ C Flour
1 T Baking powder
½ t Baking soda
¼ t Salt, kosher
6 T Butter, cold, diced
1 C plus 3 T Buttermilk
¼ C Almond, slivers
1 C Whipping cream
½ t Vanilla extract
Oven 400 F
9 inch cake pan, greased with baking spray.
Combine strawberries, ¼ C sugar, basil and balsamic and refrigerate.
Sift flour, ½ C sugar, baking powder, baking soda, and salt.
Beat in butter until well incorporated, but small pieces of butter still visible.
Add buttermilk and beat until combined, don’t over-mix.
Pour into prepared pan and baste top with 3 T buttermilk.
Sprinkle almonds on batter then sprinkle on 3 T sugar.
Bake for 20 min or until a toothpick comes out clean.
Allow to cool to room temperature and cut to individual portions.
Whip cream, vanilla and 2 T sugar to stiff peak.
Spoon strawberry mixture over individual portions and serve with whipped cream.