Ingredients
Method
- Preheat oven to 425°F (220°C)
- In a large bowl, whisk together flour, baking powder, and 1/4 cup sugar
- Add cold butter and cut it into the dry ingredients using a bench scraper or pastry blender until mixture resembles coarse crumbs
- Whisk together 1/2 cup water and salt in a small bowl
- Add gradually to the flour-butter mixture until just combined
- Turn dough onto a floured surface and gently form into a round shape
- Cut dough into 6 wedges using a bench scraper
- Place on a parchment-lined baking sheet and bake 15 minutes, then reduce oven to 375°F (190°C) and bake 2 minutes more
- In a small pot, combine strawberries, 1 ¼ cups sugar, 2 tablespoons water, and vanilla extract. Cook over medium heat until syrup thickens and strawberries soften (5-7 minutes)
- Whip 1/3 cup heavy cream until stiff peaks form
- Let biscuits cool slightly, then split, layer with strawberry syrup, and top with whipped cream
Notes
Use cake flour in place of all-purpose flour for extra tenderness
Ensure baking powder is aluminum-free for best results
Strawberries can be swapped for other seasonal fruits (peaches, blackberries, or blueberries)
Store leftovers in an airtight container at room temperature up to 2 hours
Ensure baking powder is aluminum-free for best results
Strawberries can be swapped for other seasonal fruits (peaches, blackberries, or blueberries)
Store leftovers in an airtight container at room temperature up to 2 hours