Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, 1/4 cup of granulated sugar, baking powder, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the 3/4 cup of heavy cream and the egg. Pour this mixture into the dry ingredients and stir until just combined. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
- Pat the dough into a 1-inch thick rectangle. Use a 2.5-inch round cutter to cut out biscuits. Place the biscuits on a baking sheet lined with parchment paper. Brush the tops with a little extra cream and sprinkle with a bit of sugar if desired.
- Bake the biscuits for 12-15 minutes, or until they are golden brown on top. Let them cool slightly on a wire rack.
- While the biscuits are baking, prepare the strawberries by tossing them with 1/4 cup of granulated sugar. Let them sit for at least 15 minutes to macerate and release their juices. Whip the 1 cup of heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- To assemble, split the warm biscuits in half. Place the bottom half on a plate, top with a generous spoonful of strawberries and a dollop of whipped cream. Add the top half of the biscuit and more strawberries and whipped cream. Serve immediately and enjoy!
Notes
Chef's Tips:
• For the best texture, use cold butter and handle the dough as little as possible
• Avoid overmixing the dough to prevent tough biscuits
• Serve immediately for the best experience, as the biscuits will soften over time
Food Safety:
• Ensure all ingredients, especially dairy products, are fresh and properly stored
• Store leftovers in an airtight container in the refrigerator for up to 2 days