Ingredients:

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 3/4 cup cold buttermilk
  • 1 tbsp honey
  • 2 lbs fresh strawberries, hulled and sliced
  • 2 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon juice
  • 1 cup heavy whipping cream, chilled
  • 1/4 cup plain Greek yogurt, strained
  • 1 tbsp honey
  • 1 tsp vanilla extract

Instructions:

  1. Combine the sliced strawberries, maple syrup, vanilla, and lemon juice in a bowl. Toss gently to coat, cover, and refrigerate for at least 1 hour.
  2. Whisk together the flour, baking powder, and salt in a large mixing bowl.
  3. Use a pastry cutter or two forks to work the chilled butter into the flour until the mixture resembles coarse crumbs with a few pea-sized lumps remaining.
  4. Stir in the buttermilk and honey just until a shaggy dough forms; do not overmix.
  5. Press the dough into a circle on parchment paper (about 1 inch thick) and cut into 12 equal wedges.
  6. Bake at 425°F (218°C) for 12-15 minutes until the tops are golden brown.
  7. In a chilled glass bowl, whip the heavy cream, Greek yogurt, honey, and vanilla extract using an electric mixer until peaks form.
  8. Assemble by splitting the warm biscuits, topping with macerated strawberries and their syrup, and adding a dollop of the stabilized whipped cream.