# 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
# Directions:
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.
03 - Add the cold cubed butter and cut it into the dry ingredients with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
04 - Whisk together the cold buttermilk, egg and vanilla in a small bowl.
05 - Pour the wet mixture into the dry ingredients and stir gently until just combined. Turn the dough onto a lightly floured surface, pat into a 1-inch thick rectangle and cut out six rounds with a round cutter. Transfer the biscuits to the prepared baking sheet.
06 - Optionally brush the tops lightly with a little buttermilk. Bake for 16 to 18 minutes, until golden brown. Remove from the oven and let cool completely on a wire rack.
07 - Toss the sliced strawberries with the granulated sugar, basil and lemon juice, then set aside for at least 15 minutes to macerate and release juices.
08 - In a chilled bowl, beat the cold heavy cream with the powdered sugar and vanilla until soft peaks form.
09 - Slice each cooled biscuit in half horizontally. Spoon the strawberry-basil mixture onto the biscuit bottoms, add a generous dollop of whipped cream, and finish with the biscuit tops. Serve immediately, adding extra cream and berries as desired.
