# 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 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 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; have a wire rack ready to cool the baked items.
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 butter cubes to the dry mix and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
04 - Whisk the cold buttermilk, egg and vanilla in a small bowl, pour into the dry ingredients and fold gently just until combined; the dough should be shaggy and slightly sticky—do not overwork.
05 - Turn the dough onto a lightly floured surface, pat to a 1-inch thick rectangle and cut out six rounds with a 2 1/2 to 3-inch cutter, re-combining scraps as needed; transfer rounds to the prepared sheet.
06 - Optionally brush tops with a little buttermilk, bake for 16 to 18 minutes until golden brown, then transfer to a wire rack and cool completely before assembling.
07 - Toss the sliced strawberries with the granulated sugar, sliced basil and lemon juice in a bowl and let sit for at least 15 minutes to release juices and meld flavors.
08 - In a chilled bowl, beat the cold heavy cream with the powdered sugar and vanilla until soft peaks form, taking care not to overwhip.
09 - Split cooled biscuits horizontally, spoon a portion of the strawberry‑basil mixture onto each bottom half, top with whipped cream, set the top half in place and finish with an extra spoonful of cream and berries if desired; serve immediately.
