Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 pound fresh strawberries, sliced
- 1/4 cup powdered sugar
- Optional: whipped cream for topping
Instructions
- Wash and slice the strawberries, then toss with powdered sugar and let macerate for 15 minutes.
- Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold, cubed butter until mixture resembles coarse crumbs. Stir in vanilla extract.
- Add heavy cream slowly, mixing just until combined. Do not overmix.
- Drop spoonfuls of dough onto a parchment-lined baking sheet, forming 6-8 biscuits. Bake for 12-15 minutes until golden.
- Cool biscuits slightly. Slice horizontally if desired. Layer strawberries on the bottom half, top with whipped cream, then add the top biscuit. Garnish with extra strawberries and whipped cream.
Notes
- For a richer flavor, add lemon zest or vanilla to the dough.
- Ensure strawberries are fresh and ripe for the best flavor.
- Store leftovers in an airtight container for up to 2 days; reheat biscuits gently before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscuit with topping
- Calories: 250 kcal Kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg