Tomato Basil Shortcake

Serves 6 · 25 min prep · 16 min cook

Ingredients

• 2 cups all-purpose flour
• 1/3 cup plus 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 6 tbsp cold unsalted butter
• 3/4 cup plus 1 cup heavy cream
• 1 tsp vanilla extract
• 2 cups ripe cherry tomatoes
• 1/3 cup packed fresh basil leaves
• 2 tbsp honey
• 1 tsp lemon zest
• 2 tbsp powdered sugar

Instructions

1. 1Preheat the oven to 425°F and line a baking sheet with parchment paper. In a large bowl whisk together the flour, the larger portion of granulated sugar, baking powder, and salt until evenly combined.
2. 2Cut the cold butter into small cubes and work it into the dry mixture with a pastry cutter or fingertips until the texture resembles coarse crumbs with some pea-sized bits remaining.
3. 3Pour in the smaller portion of heavy cream and the vanilla. Stir gently with a fork just until a shaggy dough forms; do not overmix or the biscuits will toughen.
4. 4Turn the dough onto a lightly floured surface, pat into a ¾-inch-thick round, and cut into 6 biscuits with a floured cutter. Place them on the prepared sheet, brush tops lightly with a splash of cream, and sprinkle with the remaining granulated sugar.
5. 5Bake 14 to 16 minutes until the shortcakes are tall, golden on top, and sound hollow when tapped on the bottom. Transfer to a wire rack to cool until just warm.
6. 6While the shortcakes bake, halve the cherry tomatoes and finely chiffonade most of the basil, reserving a few small leaves for garnish. Toss tomatoes with honey, lemon zest, salt, and half the basil in a bowl; let macerate 10 minutes so juices release and turn syrupy.
7. 7Whip the remaining heavy cream with powdered sugar to soft peaks. Fold in the remaining chopped basil so the cream is flecked with green and fragrant.
8. 8Split each warm shortcake horizontally. Spoon a generous layer of the macerated tomatoes and their juices over the bottom half, add a cloud of basil whipped cream, and cap with the top biscuit.
9. 9Garnish with reserved basil leaves and an extra drizzle of the tomato honey syrup. Serve immediately while the biscuits are still slightly warm and the cream is cool.