Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 2 tbsp (25g) cane sugar
  • 1/2 tsp (3g) salt
  • 6 tbsp (85g) unsalted butter, cold and cubed
  • 3/4 cup (180ml) whole milk
  • 1 lb (450g) fresh strawberries, hulled and sliced
  • 1 tbsp (12g) maple syrup
  • 1 tsp (5ml) fresh lemon juice
  • 1/4 tsp (1g) vanilla extract
  • 1 cup (240ml) cold heavy whipping cream
  • 1 tbsp (12g) powdered sugar
  • 1/2 tsp (2g) vanilla extract

Instructions:

  1. Combine sliced strawberries, maple syrup, lemon juice, and vanilla in a bowl. Toss gently and let sit at room temperature to create a natural syrup.
  2. Whisk together flour, baking powder, sugar, and salt. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs with pea-sized chunks remaining.
  3. Stir in the milk until a shaggy dough forms, mixing only until the flour disappears.
  4. Drop spoonfuls of dough onto a parchment-lined baking sheet or cut into rounds. Bake at 425°F (218°C) for 12-15 minutes until tops are mahogany-colored. Let cool for 5 minutes.
  5. Whip the cold heavy cream with powdered sugar and vanilla until stiff peaks form.
  6. Split each warm biscuit in half horizontally. Spoon macerated strawberries onto the bottom half, top with a dollop of whipped cream, and place the biscuit top on like a lid.