Strawberry-Mango Shortcakes with Basil Syrup

Course Desserts Total Time Under 4h

Ingredients in this Recipe

1 cup (4 ounces/115 grams) cake flour
1 cup (4½ ounces/130 grams) all purpose flour
1 cup (8 ounces/225 grams) creme fraiche
1 tablespoon baking powder
1 teaspoon pure vanilla extract
2 cups (16 fl ounces/480 ml) heavy cream
2 pints (8 to 10 ounces/225 to 280 grams) strawberries, hulled and sliced horizontally to yield about 4 cups
2/3 to ¾ cup (5½ to 6 fl ounces/165 to 180 ml) cold whole milk
3 medium (about 7 ounces/200 grams each) or 2 large (about 1 pound/455 grams each) ripe mangoes
4 ounces (1 stick/115 grams) cold unsalted butter, cut into 10 slices
¼ cup fresh basil leaves, cut into chiffonade (fine strips)
¼ to ½ cup (1 1/3 to 3½ ounces/50 to 100 grams) granulated sugar, depending on sweetness of fruit
½ teaspoon salt

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