Ingredients:

  • 1 Quart Fresh Strawberries, hulled and sliced
  • 3 Tablespoons Granulated Sugar (for berries)
  • 1 teaspoon Fresh Lemon Juice (Optional)
  • 2 cups All-Purpose Flour (for biscuits)
  • 1 Tablespoon Baking Powder
  • 1 Tablespoon Granulated Sugar (for biscuits)
  • 1 teaspoon Kosher Salt
  • 8 Tablespoons Unsalted Butter, very cold and cubed
  • 3/4 cup Buttermilk, very cold
  • 1 large Egg whisked with 1 teaspoon water (for egg wash)
  • 1 1/2 cups Heavy Whipping Cream, chilled
  • 2 Tablespoons Powdered Sugar (for cream)
  • 1/2 teaspoon Vanilla Extract

Instructions:

  1. I. Prepare the Strawberries (Maceration): Combine sliced strawberries, 3 tablespoons of sugar, and lemon juice in a bowl. Gently toss and set aside at room temperature for at least 30 minutes while preparing biscuits.
  2. II. Make the Biscuit Dough: Whisk dry ingredients (flour, baking powder, 1 tablespoon sugar, salt) in a large bowl.
  3. Cut in the very cold cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  4. Create a well in the centre; pour in the very cold buttermilk all at once. Stir quickly with a fork until just combined—do not overmix! The dough should be shaggy.
  5. Turn dough onto a lightly floured surface. Gently pat or roll to a thickness of about 3/4 inch (2cm).
  6. Dip a 2.5-inch round biscuit cutter in flour and press straight down (do not twist!) to cut the biscuits. Place them on a parchment-lined baking sheet. Brush the tops lightly with egg wash. Chill dough scraps, re-roll once, and cut remaining.
  7. III. Bake the Biscuits: Preheat oven to 425°F (220°C). Bake for 15–18 minutes, or until risen high and golden brown on top. Transfer to a wire rack to cool slightly.
  8. IV. Whip the Cream: In a chilled bowl, combine heavy cream, powdered sugar, and vanilla. Whip on medium-high speed until stiff peaks form.
  9. V. Assembly: Split the warm biscuits horizontally using a sharp serrated knife. Spoon a generous amount of macerated strawberries and their juice over the bottom half. Top with a dollop of fresh whipped cream. Place the top half of the biscuit on, adding another small dollop of cream and berries if desired. Serve immediately.