Carla Hall’s Mixed Berry Shortcake, Fresh Basil Cream, & Basil Lime Sugar

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Carla Hall's Mixed Berry Shortcake, Fresh Basil Cream, & Basil Lime Sugar

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For sugar, place basil leaves on plate covered with paper towel.  Cook in microwave on medium-high heat in 30-second increments until the basil dries out. Depending on your microwave, it takes about 2 minutes. Set aside.  In a spice grinder or blender, blend the sugar with the lime zest and basil leaves until fine. Should make approximately ½ cup of sugar.  Mix the berries and toss in basil lime sugar to taste. Let macerate.  For the basil cream, steep basil stems and salt in heavy cream on medium-low heat for 20 minutes. Strain, then chill.  Whip on low speed to soft peak.  Add 1 tablespoon of basil lime sugar.  To make the cake, prepare angel food cake pan or simple tube pan with butter and dusted with flour.  Mix flour, salt, and baking powder in large bowl. Set aside.  Cream butter and sugar until light in color.  Add eggs 1 at a time until incorporated.  Alternately add flour and sour cream, beginning and ending with the flour.  Stir in the lemon juice and zest and extracts.  Put in oven; turn oven to 300°F; and set timer for 80–90 minutes or until a toothpick comes out clean. Oven should not be pre-heated when making cake!  Cool in pan for 10 minutes, then flip out.  Cool completely on rack or plate and slice.  Serve with berries, cream, and basil sugar, and enjoy!                 

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