Buttery biscuits topped with macerated strawberries, basil, and cloud-like whipped cream for a bright, summery finish.
# What You'll Need:
→ Biscuits
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup unsalted butter, cold and cubed
07 - 2/3 cup buttermilk, cold
08 - 1 large egg
09 - Zest of 1 lemon (optional)
10 - 1 teaspoon vanilla extract
→ Strawberry–basil filling
11 - 1 pound fresh strawberries, hulled and sliced
12 - 2 tablespoons granulated sugar
13 - 2 tablespoons fresh basil, thinly sliced
14 - Juice of 1/2 lemon
→ Whipped cream
15 - 1 cup heavy whipping cream, cold
16 - 2 tablespoons powdered sugar
17 - 1/2 teaspoon vanilla extract
# Method:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt and lemon zest if using until evenly distributed.
03 - Add the cold cubed butter to the dry mixture and cut it in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces.
04 - Whisk buttermilk, egg and vanilla in a small bowl, then pour into the dry ingredients and stir gently until the dough just comes together; avoid overmixing to keep biscuits tender.
05 - Turn the dough onto a lightly floured surface, pat it into a 1-inch thick rectangle and use a round cutter to cut six biscuits; transfer them to the prepared sheet, spacing apart.
06 - Optionally brush the tops lightly with a little buttermilk, then bake for 16–18 minutes until the tops are golden and the centers are set; cool completely on a wire rack.
07 - Toss the sliced strawberries with the granulated sugar, sliced basil and lemon juice in a bowl and let sit at least 15 minutes so juices develop and flavors meld.
08 - In a chilled bowl, beat the cold heavy cream with powdered sugar and vanilla until soft peaks form, taking care not to overwhip.
09 - Slice each cooled biscuit in half horizontally, spoon macerated strawberries onto the bottom half, add a generous dollop of whipped cream, then cap with the top biscuit and finish with additional cream and berries if desired.
