Ingredients:

  • 2 pounds (900g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cut into small cubes
  • 3/4 cup (180ml) cold buttermilk
  • 1 cup (240ml) heavy cream, very cold
  • 2 tablespoons (25g) powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Gently combine sliced strawberries, sugar, and lemon juice in a bowl. Let sit at room temperature for at least 30 minutes, or up to 2 hours, stirring occasionally, until juices release (macerate).
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  5. Gently stir in the cold buttermilk until just combined. Do not overmix.
  6. Turn dough out onto a lightly floured surface. Pat to about 3/4-inch (2 cm) thickness. Cut out biscuits using a biscuit cutter or knife.
  7. Place biscuits on the prepared baking sheet. Bake for 15-20 minutes, or until golden brown on top.
  8. While the biscuits are baking, whip the heavy cream, powdered sugar, and vanilla extract using a whisk or electric mixer until stiff peaks form. Be careful not to overwhip.
  9. Let the biscuits cool slightly. Split each biscuit in half. Spoon macerated strawberries and some of their juices over the bottom halves of the biscuits. Top with a generous dollop of whipped cream and the top half of the biscuit. Serve immediately.