beach plum inn

We love the combination of gently cooked and raw strawberries in this not-too-sweet version of the classic shortcake.

Strawberry-Basil Shortcakes

sugar

baking powder

salt

all-purpose flour,

(¾ stick) chilled unsalted butter, cut into pieces

heavy cream

egg,

strawberries,

sugar, divided

basil

crème fraîche

We love the combination of gently cooked and raw strawberries in this not-too-sweet version of the classic dessert.

Bon Appétit

Preheat oven to 400°. Whisk sugar, baking powder, salt, and 2 cups flour in a large bowl. Using your fingers or a pastry cutter, work in butter until the texture of coarse meal with a few pea-size pieces of butter remaining. Add cream and mix until dough just comes together (it will be sticky).

Turn out dough onto a lightly floured surface and pat into a 12x4” rectangle about ¾” thick. Cut out rounds with a 2½” biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 Tbsp. water in a small bowl. Transfer rounds to a parchment-lined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15–20 minutes.

DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.

Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 Tbsp. sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.

Meanwhile, toss basil, 1 Tbsp. sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10–15 minutes. Discard basil.

Using an electric mixer, beat cream, crème fraîche, and remaining 1 Tbsp. sugar to soft peaks, about 4 minutes.

Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.

Clams are inexpensive, plentiful, easy to cook, and delicious. And you barely need a recipe for this beer-steamed version—once they open, they’re done.

Beer-Steamed Clams

12-oz. bottle pale lager

hard-shell clams (such as littlenecks), scrubbed

Lemon halves (for serving)

Clams are inexpensive, plentiful, easy to cook, and delicious. And you barely need a recipe—once they open, they’re done.

Bring beer to a boil in a large heavy pot. Add clams. Cover pot, reduce heat to medium, and steam clams until they open, 6–8 minutes. Using a slotted spoon, transfer clams to a large bowl or platter (discard any that do not open). Serve with lemon halves for squeezing over.

The ultimate summer side dish—it’s quick to prepare, stars peak produce, and goes with everything, especially grilled meats and fish.

Sautéed Swiss Chard with Garlic and Lemon

olive oil

garlic cloves, thinly sliced

red pepper flakes

salt and black pepper

lemon juice

This lemony Swiss chard recipe is light, bright, and perfect for quick summer sides.

Heat oil in a large skillet over medium heat. Cook garlic, stirring occasionally, until golden brown, about 2 minutes. Add red pepper flakes and half of Swiss chard, season with salt and pepper, and cook, tossing often, until wilted, about 4 minutes. Add lemon juice and remaining chard and cook, tossing, just until all chard is wilted, about 1 minute; season with salt and pepper.

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Strawberry-Basil Shortcakes

Beer-Steamed Clams

Sautéed Swiss Chard with Garlic and...

Top 3 beach plum inn recipes from across the web

The most viewed beach plum inn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry-Basil Shortcakes

Beer-Steamed Clams

Sautéed Swiss Chard with Garlic and...

The most viewed beach plum inn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine