Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 2 tbsp (25g) granulated sugar
  • 1/2 tsp (3g) salt
  • 6 tbsp (85g) unsalted butter, chilled and cubed
  • 3/4 cup (180ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • 2 lbs (900g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (1g) vanilla extract
  • 1 cup (240ml) heavy whipping cream, ice-cold
  • 3 tbsp (38g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Combine sliced strawberries, 1/4 cup sugar, lemon juice, and 1/2 tsp vanilla in a bowl. Stir gently and let rest at room temperature for 30 minutes to macerate.
  2. Preheat oven to 425°F (218°C). In a large bowl, whisk together flour, baking powder, 2 tbsp sugar, and salt.
  3. Cut in the cold cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs with pea-sized lumps.
  4. Stir in the milk and 1 tsp vanilla extract just until a shaggy dough forms. Do not overmix.
  5. Scoop mounds of dough onto a parchment-lined baking sheet and bake for 12-15 minutes until golden-brown.
  6. Whip heavy cream, powdered sugar, and 1 tsp vanilla until stiff peaks form.
  7. Split a warm biscuit in half horizontally. Spoon macerated strawberries and syrup over the bottom half, top with whipped cream, and place the top half of the biscuit on top.