Buttery biscuits layered with macerated strawberries, basil, lemon and whipped cream for a bright summer dessert.
# 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 fine salt
06 - 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
07 - 2/3 cup cold buttermilk
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 cold heavy whipping cream
16 - 2 tablespoons powdered sugar
17 - 1/2 teaspoon vanilla extract
# How-To Steps:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper; set aside.
02 - In a large mixing bowl whisk together the flour, granulated sugar, baking powder, baking soda, salt and lemon zest if using until evenly distributed.
03 - Add the cold butter cubes to the dry mixture and work with a pastry cutter or your fingertips until the texture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Whisk the cold buttermilk, egg and vanilla in a small bowl. Pour into the dry mixture and stir gently with a rubber spatula until just combined; avoid overmixing to keep the biscuits tender.
05 - Turn the dough onto a lightly floured surface, pat to a 1-inch thickness and use a 2 1/2-inch round cutter to stamp six rounds. Transfer rounds to the prepared sheet, spacing them about 1 inch apart.
06 - Brush tops lightly with a little buttermilk if desired and bake 16–18 minutes until golden brown. Transfer to a wire rack and cool completely before assembling.
07 - Toss the sliced strawberries with the granulated sugar, basil and lemon juice in a bowl. Let sit at room temperature at least 15 minutes to release juices and meld the flavors.
08 - Using a whisk or electric mixer, beat the cold heavy cream with the powdered sugar and vanilla until soft peaks form; avoid overwhipping.
09 - Split the cooled biscuits horizontally. Spoon macerated strawberries over the bottom halves, top with whipped cream, then cap with the remaining biscuit halves. Garnish with extra basil and a few strawberry slices as desired.
