Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1 tsp (4g) baking powder
  • 1 tbsp (12g) granulated sugar
  • 1/8 tsp (0.75g) salt
  • 1 1/2 tbsp (21g) cold unsalted butter, cubed
  • 3 tbsp (45ml) whole milk
  • 1/2 cup (75g) fresh strawberries, hulled and sliced
  • 1 tsp (4g) granulated sugar
  • 1/4 tsp (1.25ml) lemon juice
  • 1/4 cup (60ml) cold heavy whipping cream
  • 1 tsp (4g) powdered sugar
  • 1/4 tsp (1.25ml) vanilla extract

Instructions:

  1. Toss the sliced strawberries with sugar and lemon juice in a small bowl. Set aside for 10–15 minutes to allow the natural syrup to form.
  2. Whisk the flour, baking powder, sugar, and salt in a bowl. Use a fork to cut in the cold butter until the mixture resembles coarse crumbs.
  3. Stir in the milk just until the dough comes together; avoid overmixing.
  4. Scoop the dough into a greased ramekin or mini pan. Bake at 400°F (200°C) for 12–15 minutes until the top is mahogany-colored. Let cool for 5 minutes.
  5. Combine cold heavy cream, powdered sugar, and vanilla. Whisk vigorously until stiff peaks form.
  6. Slice the warm biscuit in half horizontally. Layer the bottom half with macerated strawberries, add a dollop of whipped cream, and place the biscuit lid on top. Garnish with a final swirl of cream and a strawberry slice.