I have to admit that when I started making this galette, I was totally scared it would be a flop. I know that the whole strawberry basil thing is a thing – as in this isn’t just some completely random combination of flavors I decided to put together – but trying it was actually a first for me. My tastebuds have only just started to appreciate herbs a bit more, so making this was a skeptical ordeal on my part.
So here’s the thing: it was ah-maz-za-zing. Like flaky-buttery crust – sweet, juicy strawberries – sweet notes of sugared basil amazing. And the basil whipped cream takes it way over the top in a completely necessary way; it’s fresh, light, creamy, and surprisingly yummy. Typically I’m sort of a dessert purist who shuns adding things like ice cream and whipped cream to an already-perfect treat, but in this case, strawberry basil galette + basil whipped cream = heaven.
And this slice right here? ↓
It was devoured seconds after that photo was snapped. Honestly, I never do that.
This post is part of The Incredible Hull campaign sponsored by OXO and Driscoll’s Berries, which includes an amazing giveaway currently open for $350 worth of prizes! One lucky winner will receive an OXO Strawberry Huller (a must-have tool for working with bunches of strawberries), an OXO 3 Piece Berry Bowl & Colander Set, a $70 Gift Card to OXO.com, and a year’s supply of Driscoll’s berries. #TheIncredible giveaway is open until Friday, May 30th, at 5PM EST. Good luck! :)
A buttery, flaky pie crust layered with a juicy layer of fresh strawberries and sprinkled with an earthy basil-sugar mixture. Top with a dollop of basil-infused whipped cream for a light, sweet, and refreshing treat.
- 8 1/4 ounces (1 cup) heavy cream
- handful of fresh basil
- 2 1/2 tablespoons vanilla sugar (or granulated sugar)
- 3 1/8 ounces (3/4 cup, spoon and level) all-purpose flour
- 2 1/8 ounces (1/2 cup, spoon and level) whole wheat pastry flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 4 ounces (1/2 cup) unsalted butter, frozen
- 6-7 tablespoons ice water
- 1 tablespoon minced fresh basil*
- 3 tablespoons granulated sugar
- 1 lb strawberries, hulled and sliced
- 2 tablespoons cornstarch, sifted
- 2 tablespoons all-purpose flour
- 1 egg, lightly beaten
- sparkling sugar, for sprinkling
- fresh basil, for garnish
- Combine cream and basil in a small saucepan. Cover and heat over medium just until small bubbles begin to form on the surface and steam forms. Remove from heat and refrigerate until cold, letting basil steep in cream.
- In a medium bowl, whisk together the all-purpose flour, pastry flour, sugar, and salt.
- Using the large-hole side of a box grater, grate butter into bowl. Toss with a wooden spoon until all of the butter is coated in flour and no large clumps remain.
- Add 5 tablespoons ice water and work in gently with hands, beginning to bring dough together in a ball. Add another 1-2 tablespoons ice water as needed until the dough forms a ball that is neither dry nor sticky. Be careful not to overwork the dough. Wrap in plastic wrap and refrigerate for about 45 minutes. Preheat oven to 400ºF during the last 10 minutes of chilling time.
- Whisk minced basil into sugar until evenly dispersed. In a separate bowl, toss strawberries with cornstarch until coated, with all of the cornstarch moistened.
- Remove chilled dough from fridge. Flouring dough as needed, roll out to a 12" circle on a floured piece of parchment. Transfer dough (on parchment) to a baking sheet.
- Dust top of dough with 2 tablespoons flour, leaving a clear outer border about 1 3/4" wide. Arrange strawberries concentrically on top of dough, leaving the outer border empty. Sprinkle sugar mixture evenly over berries.
- Fold and pleat dough around edges of galette, over fruit. Freeze for 10 minutes. (If the dough is sticking when you try to fold the edges, freeze first and then try again).
- Brush crust with beaten egg and sprinkle with sparkling sugar. Bake for about 35-40 minutes, until the crust is golden. Cool briefly before serving. If any juice has leaked out of the galette, be sure to transfer galette to a dry surface as soon as possible to prevent crust from getting soggy.
- Transfer cold cream to the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl and handheld beater). Beat on high until thickened. Slowly stream in sugar and continue to beat until cream holds its shape. (This may take longer than cream that hasn't been heated, but it should happen eventually.) Do not overwhip cream.
- Slice galette and serve while warm or at room temperature, garnished with a dollop of cream and a sprig of basil.
*I used OXO's Herb Mincer to mince my basil. It's pretty hassle-free and easy to get pieces that are nice and small.
Disclosure: I received complimentary strawberries and tools from Driscoll’s Berries and OXO, respectively, for this campaign. This post contains affiliate links. All writing and opinions are 100% mine, as always. Thank you for supporting the sponsors who make this blog possible!