Ingredients:

  • 2 lbs fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tsp lemon zest
  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar (for dough)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup unsalted butter, cubed and chilled
  • 1 cup cold buttermilk
  • 1 large egg
  • 1 tbsp water
  • 1.5 cups heavy whipping cream, cold
  • 3 tbsp powdered sugar
  • 1 tsp vanilla bean paste

Instructions:

  1. Slice the 2 lbs of strawberries into a large bowl.
  2. Toss with 1/4 cup sugar, 1 tsp lemon zest, and 1/2 tsp vanilla.
  3. Let them sit at room temp for at least 30 minutes until a thick, glossy syrup forms.
  4. Whisk 3 cups flour, 1/4 cup sugar, baking powder, baking soda, and salt.
  5. Work the 3/4 cup cold butter into the flour until it looks like coarse crumbs with pea sized bits.
  6. Pour in 1 cup buttermilk and stir gently with a fork until a shaggy dough forms.
  7. Turn dough onto a floured surface and pat into a 1 inch thick rectangle.
  8. Fold the dough over itself three times (like a letter) to create layers.
  9. Cut into 8 rounds and place on the baking sheet.
  10. Brush tops with the egg wash (1 egg + 1 tbsp water).
  11. Bake at 400°F (200°C) for 15 minutes until the tops are deep golden and firm to the touch.
  12. Beat 1.5 cups heavy cream, powdered sugar, and vanilla paste until soft, billowy peaks form.
  13. Split the warm biscuits in half, pile on the berries, and top with a massive dollop of cream.