A classic treat that celebrates fresh strawberries, fluffy biscuits, and rich homemade whipped cream, making it the perfect go-to dessert for warm weather gatherings.
Ingredients
Scale:
2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3/4 cup whole milk
1 teaspoon vanilla extract
4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar (adjust based on the sweetness of strawberries)
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Instructions
In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Toss gently and let them sit for at least 30 minutes.
Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt until well combined.
Add the cubed cold butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the mixture until it resembles coarse crumbs.
Pour in the milk and vanilla extract. Mix just until combined; be careful not to overmix.
Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Cut out rounds using a biscuit cutter. Place the rounds on a baking sheet lined with parchment paper. Bake for 12-15 minutes.
While the biscuits are baking, whip the heavy cream in a chilled bowl until it starts to thicken. Gradually add the powdered sugar and vanilla extract, continuing to whip until soft peaks form.
Once the biscuits are baked and cooled slightly, slice them in half horizontally. Spoon the macerated strawberries over the bottom half, add a dollop of whipped cream, and place the top half of the biscuit back on.
Serve immediately to enjoy the contrast of textures and temperatures.
