1 pint strawberries, washed and hulled, cut into quarters
1 teaspoon honey
Freshly chopped basil to taste
1 cup whipping cream (35 %)
1 tablespoon icing sugar
1/3 cup + 1 tablespoon melted butter, cooled + extra for brushing
2/3 cup all-purpose flour
3 egg whites
1/4 cup honey
1 teaspoon vanilla extract
Grated zest of 1 lemon
1 teaspoon lemon juice
1/4 teaspoon baking powder
Pinch salt, to season
1/3 icing sugar, sifted
Rinse strawberries pat them dry, then hull the fruit. To do this, insert a knife at an angle under the leaf cap and then twist to cut out the leaves and white core underneath. Discard the tip and repeat the process with all the berries. Cut very large berries in half or quarters; leave smaller berries whole.
Place the berries in a saucepan. Add the sugar and juice or water. Bring to a boil. Reduce the heat to low and simmer until the strawberries are all soft and just starting to fall apart and the liquid thickens, between five to 10 minutes.
Add in honey, basil and whipping cream. Set aside to serve.
Preheat the oven to 350° F.
Brush one large madeleine pan with butter and dust with flour. Shake off excess. Chill in the freezer.
In a medium bowl, whisk together the egg whites, melted butter and icing sugar to fully blend. Add the honey, vanilla, lemon zest and juice and whisk to blend. Sift together the flour and baking powder and add the salt. Add this to the egg white mixture and whisk until combined.
Spoon the mixture evenly into a prepared madeleine pan or mini muffin tin.
Bake for 15 to 17 minutes, until golden and firm. Turn cakes out onto a wire rack and cool. Dust with icing sugar, if desired.
Serve with strawberry compote and whipped cream. Enjoy!