9 Mouth-Watering Summer Recipes You’ve Never Tried Before


Lemon-Strawberry Shortcakes

Our Sweet Basil Kitchen Cookbook

Lemon-Strawberry Shortcakes


- 1 pint strawberries, sliced

- 1/2 cup plus 2 tablespoons granulated sugar, divided

- 2 cups all-purpose flour

- 1 tablespoon baking powder

- 3/4 teaspoon kosher salt

- Zest of 1 lemon

- 1/2 cup (1 stick) cold, unsalted butter, cut in small cubes

- 1 large egg, slightly beaten

- 1 tablespoon lemon juice

- 1/4 cup heavy cream, plus a few tablespoons for topping

- 1/4 cup whole milk

- 2 cups sweetened whipped cream

Cooking Instructions:

Toss strawberries with 2 tablespoons of the sugar in a medium bowl and refrigerate until ready to serve.

In a separate, medium bowl, whisk together 5 tablespoons of the sugar, the flour, baking powder, salt, and lemon zest.

With a pastry cutter or 2 knives, cut the cold butter into the flour mixture until it resembles small peas.

Add the slightly beaten egg, lemon juice, 1/4 cup heavy cream, and milk to the dry ingredients and use a fork to gently mix.

Turn out dough on a lightly floured surface and gently knead until everything is holding together. Roll the dough out to 1/2-inch thick and use a glass or biscuit cutter to cut out shortcakes.

Place cut shortcakes on a baking sheet, wrap with plastic wrap, and let rest in the refrigerator 30 minutes.

Preheat oven to 425° F.

Remove shortcakes from fridge, brush the tops with the remaining heavy cream, and sprinkle with remaining sugar. Bake 12 to 15 minutes.

Cool cakes, split them open (or use 2 per person), and top with prepared berries and whipped cream.

Serves 8.

Cookies and Cream Frozen Custard

Our Sweet Basil Kitchen Cookbook

Cookies and Cream Frozen Custard


- 2 cups heavy cream

- 1 cup half-and-half

- 1¼ cups granulated sugar

- 1 vanilla bean, seeds scraped out and reserved

- 6 egg yolks

- 1½ sleeves Oreo cookies, coarsely chopped or crumbled

Cooking Instructions:

In a large saucepan over medium-low heat, combine the cream, half-and-half, sugar, and the vanilla bean pod and seeds. Stir occasionally, heating the mixture until bubbles form around the edges. Remove from heat.

Meanwhile, in a medium bowl, vigorously whisk 6 egg yolks together until thick, frothy, and pale yellow in color. After removing the cream mixture from the heat, spoon 5 tablespoons of the hot cream, 1 tablespoon at a time, into the eggs while whisking continuously. This tempers the eggs so they do not begin to scramble when added to the hot cream. Return the saucepan of hot cream to the burner, set heat to medium-low, and slowly whisk in the tempered eggs, stirring constantly.

Heat, stirring continuously, until thickened. You should be able to dip a spoon into the mixture and have the cream coat the back of the spoon. To test, drag your finger through the cream on the back of the spoon; if it leaves a trail, you’re done. Don’t allow cream to get hotter than 160° F.

Remove from heat, cool slightly, and then chill in the refrigerator covered in plastic wrap for several hours or overnight.

Once the mixture is chilled, remove the bean pod, and freeze according to the manufacturer’s directions for your 4- to 5-quart ice cream maker.

When ice cream is almost done churning, add 2/3 of the crushed Oreo cookies to the ice cream and let machine finish churning. Transfer ice cream to a freezer-safe container a few scoops at a time, adding some of the remaining cookie pieces after every few scoops. Freeze at least 4 hours before serving.

Serves 4 to 6.

Lemon Cheesecake Mousse Cups

Our Sweet Basil Kitchen Cookbook

Lemon Cheesecake Mousse Cups


- 2 cups heavy cream, divided

- 2 cups powdered sugar, divided

- 3 (8 oz.) packages cream cheese, softened

- 2 cups Lemon Curd (see recipe below)

- 1 teaspoon lemon zest

- 4 tablespoons water

- 2 tablespoons freshly squeezed lemon juice

- 2 tablespoons unflavored gelatin

- 1/2 teaspoon yellow food coloring (optional)

- Fresh blackberries, strawberries, blueberries, and raspberries for serving

- 1/2 lemon, sliced and quartered for garnishing

Cooking Instructions:

In a medium bowl with an electric mixer, beat the heavy cream into stiff peaks. Add 1/4 cup of the powdered sugar and beat again to incorporate; set aside. In a large bowl, using a handheld mixer, beat the cream cheese until smooth, about 2–3 minutes. Add in the lemon zest, lemon curd, and 3/4 cup of the powdered sugar; beat again until smooth and set aside. In a small, microwave-safe bowl, stir together the water and lemon juice and sprinkle the gelatin over the top. Let sit for 1 minute. Heat gelatin mixture in the microwave on high power for 25 seconds. Let it rest 2 to 3 minutes and then beat it into cream cheese mixture. Fold in half of the whipped cream until combined well. Spoon (or add mousse to a pastry bag and pipe it) into serving dishes. Chill in refrigerator 2 hours, up to overnight, reserving leftover whipped cream in the fridge until ready to serve. For serving, pile the top of each dish with fruit, give the whipped cream a good whisking again and add a dollop to each dish. Garnish with lemon wedges and serve immediately. Serves 4.

Lemon Curd

- 6 large eggs
- 8 large egg yolks
- 2 teaspoons lemon zest
- 1 1/2 cups fresh lemon juice (about 6 to 8 large lemons)
- 1 1/2 cups granulated sugar
- Pinch salt
- 10 tablespoons unsalted butter, chopped

Cooking Instructions:

In a large bowl, beat the eggs and egg yolks together until pale in color, about 1 minute; set aside.

In a heavy pot over medium heat, combine the lemon zest, juice, sugar, and salt. Cook, stirring, until the sugar has dissolved, about 5 minutes.

Remove from heat and whisk a few tablespoons of the hot lemon mixture into the beaten eggs to temper them.

Stir the tempered eggs into the hot lemon and return saucepan to burner. Cook over medium heat 5 to 8 minutes, or until the mixture coats the back of a spoon and is thickened.

Remove from heat and press through a mesh strainer over a clean bowl to remove any tiny pieces of cooked egg.

Quickly stir in the butter until melted and combined.

Fill a container or bowl with the curd and press plastic wrap tightly against the top (this prevents a skin from forming on top). Refrigerate until cool. Store in an airtight container with plastic wrap up to 2 weeks.

Cade and Carrian Cheney are the husband-and-wife team behind the popular Oh, Sweet Basil food blog. Together, they have collected more than 100 recipes that combine their love of fresh ingredients with unexpected flavor combinations and mashups of tried-and-true family favorites.

The Cheneys believe that "Cooking isn't just about the food, it's about the hands that created it. For us, that means sharing a little Southern comfort and a little farm-to-table. But wherever you are and whatever flavors you are sharing, remember that good food and good people make for a good life."

Comments and feedback can be sent to feedback@ldsliving.com