Ingredients:
- 2 1/2 cups (300g) all-purpose flour, plus more for dusting
- 1 tablespoon (12g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1 teaspoon (6g) salt
- 1/2 cup (115g) unsalted butter, very cold, cut into cubes
- 1/4 cup (50g) vegetable shortening, very cold
- 1 cup (240ml) buttermilk, cold
- 2 tablespoons (30ml) heavy cream, for brushing (optional)
- 1 tablespoon granulated sugar, for sprinkling (optional)
- 2 pounds (900g) fresh strawberries, hulled and sliced
- 1/2 cup (100g) granulated sugar
- 1 tablespoon lemon juice
- 1 1/2 cups (360ml) heavy cream, very cold
- 1/4 cup (30g) powdered sugar
- 1/2 teaspoon vanilla extract
Instructions:
- Combine sliced strawberries, sugar, and lemon juice in a bowl. Toss gently and let macerate for at least 30 minutes, stirring occasionally.
- Whisk together dry ingredients (flour, baking powder, baking soda, salt) in a large bowl.
- Cut in cold butter and shortening using a pastry blender or food processor until the mixture resembles coarse crumbs.
- Gently stir in cold buttermilk until just combined. Do not overmix!
- Turn the dough out onto a lightly floured surface. Pat into a 1-inch thick rectangle.
- Fold the dough in thirds (like a letter), then rotate 90 degrees and repeat the folding process. This creates flaky layers.
- Gently pat the dough to 3/4 inch thickness.
- Use a biscuit cutter or knife to cut out biscuits. Place on a parchment-lined baking sheet.
- Chill the biscuits for at least 30 minutes before baking.
- Preheat oven to 425°F (220°C). Brush biscuit tops with heavy cream (optional) and sprinkle with sugar (optional). Bake for 20-25 minutes, or until golden brown.
- While the biscuits are baking, beat cold heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Be careful not to overwhip.
- Split warm biscuits in half. Spoon macerated strawberries and juice over the bottom half. Top with whipped cream and the biscuit top. Serve immediately.