Ingredients:

  • 2 lbs (900g) fresh, ripe strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar (for strawberries)
  • 1 teaspoon fresh lemon juice (optional)
  • 2 cups (250g) All-Purpose Flour, plus extra for dusting
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/4 cup (50g) granulated sugar (for biscuits)
  • 6 tablespoons (85g) unsalted butter, cut into 1/2-inch cubes and kept very cold
  • 3/4 cup (180ml) cold buttermilk
  • 1 large egg, whisked with 1 tablespoon water (for egg wash)
  • 1 tablespoon coarse turbinado sugar (for sprinkling)
  • 1 1/2 cups (360ml) heavy whipping cream, chilled
  • 1/4 cup (30g) powdered sugar (for cream)
  • 1 teaspoon pure vanilla extract

Instructions:

  1. Phase 1: Prepare the Strawberries. Combine sliced strawberries, granulated sugar, and lemon juice in a medium bowl. Gently toss. Let macerate at room temperature for at least 30 minutes, stirring occasionally.
  2. Whisk together dry ingredients (flour, baking powder, baking soda, salt, sugar) for the biscuits in a large bowl.
  3. Cut in the cold butter using a pastry blender or fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  4. Create a well and pour in the cold buttermilk all at once. Mix gently with a spatula just until a shaggy dough forms. Do not overmix.
  5. Turn dough onto a lightly floured surface. Pat or roll out to a 3/4-inch thickness. Use a 2.5-inch round biscuit cutter to punch out rounds, pressing straight down without twisting.
  6. Place biscuits on a parchment-lined baking sheet. Brush tops with egg wash and sprinkle generously with turbinado sugar.
  7. Bake at 425°F (220°C) for 14–16 minutes, or until deeply golden brown and puffed. Transfer to a wire rack to cool slightly.
  8. Phase 3: Whip the Cream. In a chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip using an electric mixer until medium-stiff peaks form.
  9. Phase 4: Assembly. Split warm biscuits horizontally. Spoon a generous amount of macerated strawberries and their syrup over the bottom half. Top with a large dollop of freshly whipped cream. Cap with the top half of the biscuit and serve immediately.