# 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 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, finely 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
# Directions:
01 - Position a rack in the upper third of the oven and preheat to 425°F. 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 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 some pea-sized pieces remaining.
04 - In a small bowl, whisk the cold buttermilk with the egg and vanilla until homogenous; pour the wet mixture into the dry ingredients and stir gently just until incorporated, taking care not to overmix.
05 - Turn the dough onto a lightly floured surface, pat to a 1-inch thickness, and cut 6 rounds using a 2 1/2–3 inch cutter; reshape scraps as needed and place rounds on the prepared sheet.
06 - Optionally brush the tops with a little buttermilk, then bake 16 to 18 minutes until the tops are golden brown and a tester comes out clean; transfer to a wire rack and cool completely.
07 - Toss the sliced strawberries with granulated sugar, sliced basil and lemon juice in a bowl; leave to macerate at room temperature for at least 15 minutes so juices develop.
08 - Using a chilled bowl, beat the cold heavy cream with powdered sugar and vanilla until soft peaks form; do not overwhip.
09 - Slice each cooled biscuit in half horizontally. Spoon macerated strawberries and a portion of their juices over the bottom halves, add a generous dollop of whipped cream, then cap with the remaining biscuit halves; finish with extra cream and berries as desired.
