Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, combine flour, sugar, baking powder, and salt. Add the cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, mix heavy cream and vanilla extract. Gradually add this to the dry ingredients, stirring until just combined. Turn the dough out onto a floured surface and gently knead it into a cohesive ball. Roll out to 1-inch thickness and cut into 8 rounds with a biscuit cutter.
- Place the rounds on the prepared baking sheet, brush the tops with additional heavy cream, and bake for about 15-20 minutes or until golden brown. Let them cool completely on a wire rack.
- While the biscuits are cooling, prepare the strawberries. In a bowl, combine sliced strawberries, lemon juice, and sugar. Let them macerate for at least 30 minutes, stirring occasionally.
- For the meringue, in a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Fold in lemon zest gently.
- To assemble, split each biscuit in half horizontally. Place the bottom half on a serving plate, spoon some macerated strawberries over it, then dollop with meringue. Place the top half of the biscuit on top and add more strawberries and a generous swirl of meringue. Use a kitchen torch to lightly toast the meringue if desired.
Notes
Chef's Tips:
• For best results, use fresh, ripe strawberries.
• Avoid overmixing the biscuit dough to keep it tender.
• Serve immediately after assembly for the best texture and flavor.
Food Safety:
• Ensure egg whites are at room temperature to reduce risk of salmonella
• Store leftovers in the refrigerator and consume within 2 days