# 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 cut into small cubes
07 - 2/3 cup buttermilk, cold
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, 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
# Steps:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper; have a lightly floured work surface ready.
02 - In a large mixing 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 in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
04 - In a small bowl, whisk the cold buttermilk with the egg and vanilla until blended.
05 - Pour the buttermilk mixture into the dry ingredients and stir gently with a spatula until just combined; avoid overmixing to preserve flakiness.
06 - Turn the dough onto the floured surface, pat into a 1-inch thick rectangle and cut out six rounds with a floured round cutter; transfer to the prepared sheet, spacing evenly.
07 - Optional: brush the tops lightly with a little buttermilk. Bake 16 to 18 minutes, or until the biscuits are puffed and golden brown; transfer to a wire rack to cool completely.
08 - While the biscuits cool, toss the sliced strawberries with the granulated sugar, basil and lemon juice in a bowl; let sit for at least 15 minutes to release juices and develop flavor.
09 - In a chilled bowl, beat the cold heavy cream with the powdered sugar and vanilla until soft peaks form, taking care not to overwhip.
10 - Slice each cooled biscuit in half horizontally. Spoon a portion of the macerated strawberries and their juices onto the bottom half, add a generous dollop of whipped cream, then cap with the top biscuit and finish with additional cream and berries if desired.
