Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs.
- Pour in the heavy cream and orange blossom water. Mix until the dough just comes together. Turn the dough out onto a lightly floured surface and gently knead it a few times to form a cohesive ball.
- Roll or pat the dough to about 1/2-inch thickness. Use a 3-inch round cutter to cut out biscuits. Place them on a baking sheet lined with parchment paper. Brush the tops with a little extra heavy cream.
- Bake for 12-15 minutes, or until the biscuits are golden brown. Let them cool on a wire rack.
- While the biscuits are baking, prepare the strawberries. In a bowl, combine the sliced strawberries, granulated sugar, and orange blossom water. Let them macerate for at least 30 minutes to release their juices.
- Whip the heavy cream with the confectioners' sugar until soft peaks form. To assemble, split the biscuits in half, spoon some strawberries and their juice onto the bottom half, top with a dollop of whipped cream, and place the top half of the biscuit back on. Serve immediately.
Notes
Chef's Tips:
• For the best results, use fresh, ripe strawberries at the peak of their season.
• Avoid overworking the dough to ensure tender biscuits.
• Serve with a sprig of fresh mint for an extra touch of summer.
Food Safety:
• Ensure all dairy products are kept refrigerated until use to prevent spoilage.
• Store leftovers in an airtight container in the refrigerator and consume within 2 days.