# Components:
→ 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 cubed
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 heavy whipping cream, cold
16 - 2 tablespoons powdered sugar
17 - 1/2 teaspoon vanilla extract
# Preparation Steps:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper; set a wire rack nearby to cool the biscuits after baking.
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 work it in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
04 - Whisk the buttermilk, egg and vanilla in a small bowl, pour into the dry ingredients and fold gently with a 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 cut 6 rounds with a biscuit cutter; transfer to the prepared sheet allowing space between each.
06 - If desired, brush the tops lightly with a bit of extra buttermilk for color, then bake 16–18 minutes or until the tops are golden brown; transfer to the wire rack and cool completely.
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 - Beat the cold heavy cream with the powdered sugar and vanilla until soft peaks form, taking care not to overwhip.
09 - Slice each cooled biscuit in half, spoon the macerated strawberries onto the bottom halves, add a generous dollop of whipped cream, cap with the top halves and finish with extra cream and berries as desired.
