Servings
Units
Ingredients Tap to tick off
- 4 cups strawberries, sliced
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 3/4 cup heavy cream
- 1 cup heavy cream, for whipping
- 1 tbsp powdered sugar
Method
- Toss the strawberries with ¼ cup sugar and set aside for 20 minutes to release their juices.
- Heat the oven to 425°F. Whisk the flour, 2 tbsp sugar, baking powder and salt, then rub in the butter until it looks like coarse crumbs.
- Stir in ¾ cup cream until just combined. Pat the dough 1 inch thick, cut 6 rounds and bake 14 to 16 minutes, until golden.
- Whip the remaining cream with the powdered sugar to soft peaks. Split the warm biscuits and fill with strawberries, their juice and whipped cream.
Chef's tipKeep the butter and cream cold, and handle the dough as little as possible. Cold fat makes steam in the oven, which gives tall, flaky biscuits.
Storing leftovers
Keeps: Best assembled fresh; biscuits keep 2 days at room temperature.
Freezer: Freeze unfilled biscuits for up to 2 months.
