Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup cold heavy cream
  • 1 tsp vanilla extract
  • 2 lbs fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tsp lemon juice
  • 1 cup cold heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Combine sliced strawberries, sugar, and lemon juice in a bowl. Toss gently to coat and let sit at room temperature for at least 30 minutes to macerate.
  2. Preheat oven to 425°F (218°C). In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add cold cubed butter to the flour mixture. Use a pastry cutter or forks to work the butter into the flour until pea-sized crumbs form.
  4. Stir in cold heavy cream and vanilla extract just until a shaggy dough forms; do not overmix.
  5. Drop 8 mounds of dough onto a parchment-lined baking sheet. Bake for 12–15 minutes until golden brown. Let cool on the pan for 5 minutes before moving to a wire rack.
  6. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  7. Split a warm biscuit in half horizontally. Spoon strawberries and syrup over the bottom half, top with a dollop of whipped cream, and place the biscuit top on as a lid.