Buttery shortcakes with macerated strawberries, basil, lemon zest, and whipped cream - bright, summery flavors.
# 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 (1 stick) 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 and 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 and cut it into the dry ingredients with a pastry cutter or fingertips until the mixture resembles coarse crumbs with some pea-sized bits.
04 - In a small bowl, whisk the cold buttermilk with the egg and vanilla; pour the mixture into the dry ingredients and stir gently until just combined, taking care not to overwork the dough.
05 - Turn the dough onto a lightly floured surface, pat to a 1-inch thickness and cut six rounds with a round cutter; transfer the rounds to the prepared sheet, spacing them slightly apart. Optionally brush the tops with a little buttermilk for color.
06 - Bake the biscuits for 16 to 18 minutes, or until golden brown at the edges; transfer to a wire rack and let cool completely before assembling.
07 - Combine the sliced strawberries with granulated sugar, sliced basil and lemon juice in a bowl; toss and let sit for at least 15 minutes to release juices and soften the berries.
08 - Using a whisk or electric mixer, beat the cold heavy cream with the powdered sugar and vanilla until soft peaks form; avoid overwhipping.
09 - Split each cooled biscuit horizontally, spoon macerated strawberries onto the bottom halves, add a generous dollop of whipped cream, set the top halves in place and finish with additional cream and berries as desired.
