Buttery shortcake biscuits filled with macerated strawberries, basil, and whipped cream for bright, summery flavor.
# What You Need:
→ For the Biscuits
01 - 2 cups (250 g) all-purpose flour
02 - 1/4 cup (50 g) granulated sugar
03 - 1 tbsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 1/2 cup (115 g) unsalted butter, cold and cubed
07 - 2/3 cup (160 ml) buttermilk, cold
08 - 1 large egg
09 - Zest of 1 lemon (optional)
10 - 1 tsp vanilla extract
→ For the Strawberry Basil Filling
11 - 1 lb (450 g) fresh strawberries, hulled and sliced
12 - 2 tbsp granulated sugar
13 - 2 tbsp fresh basil, thinly sliced
14 - Juice of 1/2 lemon
→ For the Whipped Cream
15 - 1 cup (240 ml) heavy whipping cream, cold
16 - 2 tbsp powdered sugar
17 - 1/2 tsp vanilla extract
# Steps:
01 - Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest (if using).
03 - Add cold butter cubes and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs.
04 - In a small bowl, whisk together buttermilk, egg, and vanilla. Pour into dry mixture and stir gently until just combined (do not overmix).
05 - Turn dough onto a lightly floured surface, pat into a 1-inch (2.5 cm) thick rectangle, and cut out 6 biscuits using a round cutter. Place biscuits on prepared baking sheet.
06 - Brush biscuit tops lightly with buttermilk (optional). Bake for 16–18 minutes or until golden brown. Let cool completely on a wire rack.
07 - For the filling, toss strawberries with sugar, basil, and lemon juice. Set aside for at least 15 minutes to macerate.
08 - In a mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
09 - To assemble, slice cooled biscuits in half. Spoon strawberry-basil mixture and whipped cream over bottoms. Top with remaining biscuit halves and a dollop of cream and strawberries, if desired.
