- Dessert
- American
- Oven
- Hand mixer
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the strawberries
- 2 lb
strawberries, hulled and sliced 1/4 inch thick
- 1/3 cup
granulated sugar
- 1 tbsp
lemon juice, freshly squeezed
For the biscuits
- 2 1/2 cups
all-purpose flour
- 1/4 cup
granulated sugar
- 1 tbsp
baking powder
- 3/4 tsp
fine salt
- 1 stick
unsalted butter (1/2 cup), very cold, cut into 1/2-inch cubes
- 1 1/4 cups
cold heavy cream
1 cup in step 4, 1/4 cup in step 5
- 1 tsp
vanilla extract
- 2 tbsp
coarse or turbinado sugar, for sprinkling
For the vanilla whipped cream
- 1 1/2 cups
cold heavy cream
- 3 tbsp
powdered sugar
- 2 tsp
vanilla extract
- Vegetarian
Contains milk (unsalted butter (1/2 cup), cold heavy cream) and wheat (all-purpose flour).
Not checked: coarse or turbinado sugar.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Toss the sliced strawberries with the granulated sugar and lemon juice in a bowl. Stir, then set aside at room temperature while you make the biscuits; they will soften and release a pink syrup. Stir once or twice along the way.
30 min, hands-off
- 2 lb strawberries
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- Step 2
Heat the oven to 425°F and line a baking sheet with parchment paper.
425°F
- Step 3
In a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Add the cold butter cubes and rub them into the flour with your fingertips (or cut in with a pastry blender) until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible.
8 min
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 3/4 tsp fine salt
- 1 stick unsalted butter (1/2 cup)
- Step 4
Stir the vanilla into 1 cup of the cold heavy cream, then pour it over the flour mixture. Stir with a fork just until a shaggy, barely-together dough forms; do not knead it smooth. If a few dry patches remain, add cream 1 tablespoon at a time.
3 min
- 1 cup cold heavy cream
- 1 tsp vanilla extract
- Step 5
Turn the dough out onto a lightly floured counter and pat it into a rough 6-by-8-inch rectangle about 1 inch thick. Cut it into 8 squares with a floured knife and space them out on the baking sheet. Brush the tops with the remaining 1/4 cup cream and sprinkle generously with the coarse sugar.
6 min
- 1/4 cup cold heavy cream
- 2 tbsp coarse or turbinado sugar
- Step 6
Bake until the biscuits are puffed and deep golden on top, 16 to 20 minutes. Transfer to a rack and cool at least 10 minutes.
18 min, hands-off · 425°F
- Step 7
While the biscuits cool, whip the cold heavy cream with the powdered sugar and vanilla, using a hand mixer on medium-high, until it holds soft, droopy peaks, 2 to 3 minutes. Stop while it still looks billowy and loose.
3 min
- 1 1/2 cups cold heavy cream
- 3 tbsp powdered sugar
- 2 tsp vanilla extract
- Step 8
Split each warm biscuit in half with a fork or serrated knife. Spoon strawberries and their syrup over the bottoms, pile on the whipped cream, add a few more berries, and set the tops on at an angle. Serve right away.
5 min
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026