# What You 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–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
# How To Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
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 cut it in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
04 - In a small bowl, whisk together the cold buttermilk, egg and vanilla. Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined; avoid overmixing to maintain flakiness.
05 - Turn the dough onto a lightly floured surface, pat into a 1-inch thick rectangle, and cut out six rounds using a biscuit cutter. Transfer the rounds to the prepared baking sheet, spacing them slightly apart.
06 - Optionally brush the tops with a little buttermilk, then bake for 16–18 minutes until the tops are golden brown. Remove from the oven and cool completely on a wire rack before assembling.
07 - Toss the sliced strawberries with granulated sugar, sliced basil and lemon juice in a bowl. Let sit for at least 15 minutes to release juices and marry the flavors.
08 - In a chilled mixing bowl, beat the cold heavy cream with powdered sugar and vanilla until soft peaks form; do not overbeat.
09 - Slice each cooled biscuit in half horizontally. Spoon a portion of the macerated strawberries over the bottom half, add a generous dollop of whipped cream, then close with the top biscuit. Finish with extra cream and strawberries as desired.
