Ingredients
Method
- Place the quartered strawberries in a large bowl. Add 1/4 cup sugar, stir well, cover, and refrigerate for at least 30 minutes until juicy and syrupy.
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or prepare a cast iron skillet.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter until coarse crumbs form.
- Add the cold buttermilk and stir just until a shaggy dough forms. Do not overmix.
- Turn dough onto a floured surface, pat into a rectangle, and fold like a letter. Rotate, flatten, and repeat folding three times to create flaky layers.
- Pat dough to about 3/4-inch thick. Cut biscuits using a round cutter, pressing straight down without twisting.
- Place biscuits close together on the baking sheet. Brush tops with cream or buttermilk and sprinkle with coarse sugar.
- Bake for 18–22 minutes until golden brown. Cool for at least 10 minutes before assembling.
- Beat heavy cream, remaining sugar, and vanilla until soft to medium peaks form.
- Slice biscuits in half. Layer with strawberries and whipped cream, top with biscuit lid, and finish with more berries and cream. Serve immediately.
Notes
Use very cold butter and buttermilk for the flakiest biscuits. If you don’t have buttermilk, mix 1 tablespoon lemon juice or vinegar with 1 cup milk and let sit for 5 minutes. Chill your bowl and beaters before whipping cream for best volume.