Sweet biscuits layered with macerated strawberries, fresh basil, and whipped cream for a bright, easy 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 cubed
07 - 2/3 cup cold buttermilk
08 - 1 large egg
09 - Zest of 1 lemon (optional)
10 - 1 teaspoon vanilla extract
→ Strawberry and basil filling
11 - 1 pound fresh strawberries, hulled and sliced
12 - 2 tablespoons granulated sugar
13 - 2 tablespoons fresh basil leaves, 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
# Method:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper; set aside.
02 - Whisk together the flour, granulated sugar, baking powder, baking soda, salt and lemon zest in a large mixing bowl until evenly distributed.
03 - Add the cold, cubed butter and work it into the dry mixture with a pastry cutter or your fingertips until the blend resembles coarse crumbs with some pea-sized pieces remaining.
04 - Whisk the cold buttermilk, egg and vanilla in a small bowl, then pour into the dry ingredients and fold gently with a spatula until just combined; avoid overworking the dough.
05 - Turn the dough onto a lightly floured surface, pat to a 1-inch thickness, and cut out six rounds with a 2 1/2 to 3-inch cutter. Place the rounds on the prepared sheet with minimal handling.
06 - If desired, brush the tops lightly with a little extra buttermilk for color. Bake 16 to 18 minutes or until the tops are golden and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool completely.
07 - Toss the sliced strawberries with the granulated sugar, sliced basil and lemon juice in a bowl. Allow to sit at room temperature for at least 15 minutes so the fruit releases its juices.
08 - Using a whisk or electric mixer, whip 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 horizontally. Spoon a portion of the macerated strawberries onto the bottom half, add a generous dollop of whipped cream, then crown with the biscuit top. Serve immediately with extra berries and cream as desired.
