# What Goes In:
→ 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 lb 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 and line a baking sheet with parchment paper.
02 - Whisk together the flour, granulated sugar, baking powder, baking soda, salt and lemon zest in a large bowl until evenly combined.
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.
04 - In a small bowl, whisk the cold buttermilk, egg and vanilla together until blended.
05 - Pour the wet ingredients into the dry mix and stir gently until just combined; turn the dough onto a lightly floured surface, pat to a 1-inch thickness and cut six rounds using a 2 1/2-inch cutter.
06 - Arrange the biscuits on the prepared sheet, optionally brush tops with a little buttermilk, and bake for 16–18 minutes until golden brown; transfer to a wire rack and cool completely.
07 - Toss the sliced strawberries with sugar, sliced basil and lemon juice in a bowl and let sit at room temperature for at least 15 minutes to release juices and develop flavor.
08 - Using a whisk or electric mixer, beat the cold heavy cream with powdered sugar and vanilla until soft peaks form.
09 - Slice each cooled biscuit in half, spoon the macerated strawberries onto the bottom halves, add a generous dollop of whipped cream, cover with the tops and finish with additional cream and berries as desired.
