Ingredients:

  • 2 ¼ cups (270g) All-Purpose Flour, plus extra for dusting
  • 2 tablespoons (25g) Granulated Sugar (for biscuits)
  • 1 tablespoon Baking Powder
  • ½ teaspoon Salt
  • ½ cup (113g) Unsalted Butter, very cold and cubed
  • Zest of 1 Large Lemon
  • ¾ cup (180ml) Heavy Cream (or Buttermilk) for biscuits
  • 1 large Egg, beaten with 1 tsp water (for egg wash)
  • 1 tablespoon Granulated Sugar (for sprinkling)
  • 1 quart (about 450g) Fresh Strawberries, hulled and quartered
  • ¼ cup (50g) Granulated Sugar (for macerating)
  • 1 tablespoon Fresh Lemon Juice (for macerating)
  • 1 cup (240ml) Heavy Whipping Cream, very cold
  • ½ cup (120g) Store-bought or Homemade Lemon Curd
  • 2 tablespoons Powdered Sugar (for cream)

Instructions:

  1. Macerate Strawberries: Gently toss the quartered strawberries with sugar and lemon juice in a medium bowl. Set aside at room temperature for at least 30 minutes to allow juices to release.
  2. Prepare Cream Base: In a separate chilled bowl, combine the cold heavy cream, lemon curd, and powdered sugar.
  3. Whip: Using a whisk or electric mixer, whip the cream mixture until soft to medium peaks form. Do not over-whip; keep it light and fluffy. Refrigerate immediately.
  4. Combine Dry Ingredients: Whisk together flour, 2 tbsp sugar, baking powder, and salt in a large bowl. Add the cold, cubed butter and lemon zest.
  5. Cut in Butter: Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces remaining.
  6. Add Liquid: Pour in the cold heavy cream all at once. Mix gently with a fork just until a shaggy dough forms. Do not overmix.
  7. Fold & Chill: Turn the dough onto a lightly floured surface. Gently pat or fold the dough 3–4 times. Pat the dough to a ¾-inch thickness. Use the biscuit cutter to cut straight down (do not twist) and place on the prepared baking sheet. Gather scraps, gently re-pat, and cut remaining rounds. Chill dough for 20 minutes.
  8. Bake Preparation: Preheat oven to 425°F (220°C). Brush the tops of the chilled biscuits with the egg wash and sprinkle generously with the reserved 1 tbsp sugar.
  9. Cook: Bake for 14–16 minutes, or until the tops are puffed and deeply golden brown. Cool slightly on a wire rack.
  10. Assemble: Split each warm biscuit horizontally. Spoon a generous dollop of the lemon curd whipped cream onto the bottom half. Top with a heap of macerated strawberries and their juice. Finish with the top of the biscuit. Serve immediately.