Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 1 cup (240ml) cold buttermilk
  • 1 tbsp (15ml) melted butter
  • 2 lbs (900g) fresh strawberries, hulled and sliced
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) vanilla extract
  • 2 cups (480ml) heavy whipping cream, ice-cold
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • pinch of salt

Instructions:

  1. In a large bowl, toss the sliced strawberries with 1/2 cup granulated sugar, lemon juice, and 1 tsp vanilla extract. Let sit at room temperature for at least 30 minutes to macerate.
  2. Preheat oven to 400°F (200°C) and line a 13x9 inch baking pan with parchment paper.
  3. In a mixing bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt.
  4. Cut the chilled, cubed butter into the flour mixture using a pastry cutter or forks until it resembles coarse crumbs.
  5. Stir in the cold buttermilk until a dough forms, press the dough evenly into the prepared baking pan, and bake for 25 minutes.
  6. Remove the slab from the oven and immediately brush the top with melted butter.
  7. Using a hand mixer or stand mixer, beat the ice-cold heavy whipping cream with powdered sugar, vanilla extract, and a pinch of salt until stiff peaks form.
  8. Spread a thick layer of the stabilized whipped cream over the cooled biscuit slab, then top with the macerated strawberries and their syrup.