Fusion dessert blending nutty black sesame biscuits, fresh strawberries, and lightly sweetened whipped cream.
# What You Need:
→ Black Sesame Biscuits
01 - 2 cups all-purpose flour
02 - 1/3 cup black sesame seeds, toasted and finely ground
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt
06 - 1/2 cup cold unsalted butter, cubed
07 - 2/3 cup cold heavy cream, plus extra for brushing
08 - 1 large egg
→ Macerated Strawberries
09 - 1 pound fresh strawberries, hulled and sliced
10 - 3 tablespoons granulated sugar
11 - 1 teaspoon lemon juice
→ Whipped Cream
12 - 1 cup cold heavy cream
13 - 3 tablespoons powdered sugar
14 - 1 teaspoon pure vanilla extract
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk flour, finely ground black sesame seeds, sugar, baking powder, and salt together in a large bowl.
03 - Incorporate cold cubed butter into the dry mixture using a pastry cutter or fingertips until coarse crumbs form.
04 - Whisk together 2/3 cup heavy cream and egg in a small bowl, then add to the dry ingredients, stirring until just combined.
05 - Turn dough onto a floured surface, gently pat into a 1-inch thick circle and cut out biscuits about 2 ½ inches in diameter.
06 - Place biscuits on the prepared sheet, brush tops with additional heavy cream, and bake for 16 to 18 minutes until golden brown; cool on a wire rack.
07 - In a bowl, combine sliced strawberries, sugar, and lemon juice. Toss and allow to macerate for 15 minutes, stirring occasionally.
08 - Beat cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
09 - Split cooled biscuits in half. On the bottom halves, spoon whipped cream and macerated strawberries generously, then place biscuit tops to finish. Optionally add extra cream and berries.
