Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1/4 cup (50g) Granulated sugar
  • 1 tbsp (12g) Baking powder
  • 1/2 tsp (3g) Salt
  • 1/2 cup (113g) Unsalted butter, chilled and cubed
  • 3/4 cup (180ml) Heavy cream
  • 1 tsp (5ml) Vanilla extract
  • 1 lb (450g) Fresh strawberries, hulled and sliced
  • 1/4 cup (50g) Granulated sugar
  • 1 tsp (5ml) Lemon juice
  • 1/2 tsp (1g) Vanilla bean paste
  • 1 cup (240ml) Heavy whipping cream, ice-cold
  • 3 tbsp (36g) Powdered sugar
  • 1 tsp (5ml) Vanilla extract

Instructions:

  1. Combine sliced strawberries, sugar, and lemon juice in a bowl. Stir gently and let them sit at room temperature to macerate while preparing the dough.
  2. Whisk the all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl.
  3. Incorporate the chilled, cubed butter using a pastry cutter or forks until the mixture resembles coarse crumbs with a few pea-sized lumps.
  4. Stir in the heavy cream and vanilla extract just until a shaggy dough forms; do not overmix.
  5. Spoon the dough into 12 mounds on a parchment-lined baking sheet.
  6. Bake at 425°F (218°C) for 12–15 minutes or until the tops are pale golden.
  7. While biscuits cool slightly, whip the ice-cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  8. Split the warm biscuits in half, spoon a portion of macerated berries over the bottom half, top with whipped cream, and crown with the biscuit top.