Strawberry Shortcake with Basil Whipped Cream & Coconut Cornbread
WHAT YOU WILL NEED
For the Coconut Cornbread
1/2 cup cornmeal
Preheat the oven to 350. Combine and mix to incorporate the cornmeal, flour, sugar, coconut flakes, baking powder, and salt in a mixing bowl. In a separate bowl, combine the vegetable oil, melted butter, honey, beaten eggs, coco lopez, coconut milk, and coconut extract. Pour the wet ingredients into the dry. Stir to moisten. Put about 2 Tbsp. butter into a small casserole dish and place it in the oven. Allow the butter to melt and brown slightly. Take the dish out of the oven and move it around to make sure the butter is coating the inside of the dish. Pour the batter in. Bake for about 15 minutes until golden brown.
For the Strawberries
Top and wash the berries. Slice each berry into 4 or so pieces. For 1 cup of sliced berries, sprinkle 2 or so Tbsp. of sugar. Toss to incorporate and let this sit for 30 minutes or until the berries produce a syrupy, delicious sauce.
For the Basil Whipped Cream
Steep 2 oz. basil (stems and all) in 2 cups heavy cream. Strain out the basil and allow the cream to chill. In a mixer fitted with the whisk attachment, or with your good old arm fitted with the same “attachment,” whip the cream to medium stiff peaks.