Tomato Basil Shortcake

Serves 6 · 25 min prep · 16 min cook

Estimate for one serving

• 412 cal
• 5g protein
• 48g carbs
• 23g fat
• 3g fiber

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Ingredients

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

Instructions

1. 1Preheat the oven to 425°F and line a baking sheet with parchment paper so the shortcakes bake evenly without sticking.
2. 2In a large bowl whisk together the flour, the larger portion of granulated sugar, baking powder, and salt until the dry mix looks uniform and light.
3. 3Cut the cold butter into small cubes and work it into the flour with a pastry cutter or fingertips until the mixture resembles coarse crumbs with some pea-sized bits remaining for flakiness.
4. 4Pour in the smaller measure of cold heavy cream and stir gently with a fork just until a shaggy dough forms; stop as soon as no dry flour pockets remain so the biscuits stay tender.
5. 5Turn the dough onto a lightly floured surface, pat it into a 1-inch-thick round, and cut six biscuits with a floured cutter, gathering scraps once if needed without overworking.
6. 6Place the biscuits on the prepared sheet, brush tops lightly with a spoonful of the remaining cream, and bake 14 to 16 minutes until tall, golden on the edges, and firm when tapped.
7. 7While the biscuits bake, halve the cherry tomatoes and toss them in a bowl with honey, lemon zest, the remaining sugar, and most of the torn basil leaves so the juices begin to release.
8. 8Let the warm biscuits cool 5 minutes on a rack, then whip the remaining cold heavy cream with powdered sugar and vanilla until soft peaks hold their shape.
9. 9Split each biscuit horizontally, spoon the macerated tomatoes and their syrup over the bottoms, add a generous dollop of whipped cream, and crown with the biscuit tops.
10. 10Finish with the reserved basil ribbons and a light dusting of powdered sugar; serve immediately while the biscuits are still slightly warm and the cream is cool.