In a skillet, place 2 1/2 cups of cream over medium heat. With a mortar, crush the basil leaves and add them to the cream. Remove from heat once it's bubbling, cover with plastic for 25 minutes. Use a cheesecloth to strain all the solids from the mixture and extract all the liquid. Refrigerate for 5 hours.
Preheat the oven. In a bowl, mix the flour, three tablespoons of sugar, baking powder, and a pinch of salt. Add the butter in small pieces.
In a bowl, mix with a fork 3/4 cup of cream, the eggs, vanilla, and the flour mixture. Just until the ingredients are moist, do not overmix.
Take the dough and form a circle, place it on a baking sheet. Add 2 tablespoons of cream and sprinkle a tablespoon of sugar.
Bake until golden, about 25 minutes. Let it cool completely.
Macerate the strawberries with the remaining quarter cup of sugar for one hour.
Using an electric mixer, whip the cream with basil to soft peaks. Once the cake is completely cool, add the cream, sliced strawberries along with the basil leaves, and the macerated strawberry mixture.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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