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) cold unsalted butter, cubed
  • 3/4 cup (180ml) cold buttermilk
  • 1 lb (450g) fresh strawberries, hulled and sliced
  • 3 tbsp (38g) granulated sugar
  • 1 tsp (5ml) lemon juice
  • 1/2 tsp (2.5ml) vanilla extract
  • 1 cup (240ml) cold heavy whipping cream
  • 2 tbsp (15g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Combine sliced strawberries, 3 tbsp granulated sugar, lemon juice, and 1/2 tsp vanilla in a bowl. Toss gently and let macerate at room temperature for at least 30 minutes.
  2. Whisk together flour, 1/4 cup sugar, baking powder, and salt in a large mixing bowl.
  3. Use a fork or pastry cutter to work the cold cubed butter into the flour mixture until it resembles coarse crumbs.
  4. Stir in the cold buttermilk just until combined; do not overmix.
  5. Spoon mounds of dough (approximately 1/4 cup each) onto a parchment-lined baking sheet.
  6. Bake at 425°F (218°C) for 12-15 minutes until tops are golden brown.
  7. Beat cold heavy cream, powdered sugar, and 1 tsp vanilla on medium-high speed until stiff peaks form.
  8. Split a warm biscuit in half, spoon macerated strawberries over the bottom half, add a dollop of whipped cream, and top with the biscuit lid.