Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) salt
  • 3 tbsp (38g) granulated sugar
  • ½ cup (113g) unsalted butter, chilled and cubed
  • ¾ cup (180ml) cold whole milk
  • 1 tsp (5ml) vanilla extract
  • 2 lbs (900g) fresh strawberries, hulled and sliced
  • 2 tbsp (25g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • ½ tsp (2.5ml) vanilla extract
  • 1 cup (240ml) heavy whipping cream, ice cold
  • 2 tbsp (15g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Toss the sliced strawberries with sugar, lemon juice, and vanilla in a medium bowl. Cover and let sit at room temperature for at least 30 minutes to create a natural syrup.
  2. Whisk the flour, baking powder, salt, and sugar in a large bowl.
  3. Cut in the chilled butter using a pastry cutter until the mixture resembles coarse crumbs with some pea-sized lumps.
  4. Stir in the cold milk and vanilla just until the dough comes together; do not overmix.
  5. Scoop the dough into 12 equal mounds on a parchment-lined baking sheet. Bake at 425°F (218°C) for 12-15 minutes or until golden-brown. Let them cool slightly on the pan.
  6. Pour cold heavy cream, powdered sugar, and vanilla into a chilled glass bowl. Beat on high speed until stiff peaks form.