Description
A timeless summer dessert featuring flaky biscuits, juicy macerated strawberries, and velvety whipped cream. Perfect for picnics or family gatherings, this homemade version delivers rustic charm and indulgent flavor.
Ingredients
Strawberries: 1 1/2 lb (675 g), hulled and sliced
Granulated Sugar: 1/3 cup (66 g) for strawberries
Heavy Whipping Cream: 1 1/2 cup (360 ml) for whipped cream
Powdered Sugar: 1/3 cup (40 g) for whipped cream
Vanilla Extract: 1 teaspoon (pure)
All-Purpose Flour: 3 cups (375 g)
Baking Powder: 4 teaspoons (20 g)
Cold Unsalted Butter: 1 1/2 cups (240 g), cubed
Whole Milk: 3/4 cup (180 ml)
Salt: 1 teaspoon (5 g)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper
In a bowl, mix flour, baking powder, and salt
Cube cold butter and blend into dry ingredients until resembling coarse crumbs
Stir in milk until just combined (batter will be sticky)
Turn dough onto a floured surface, gently pat into a 1-inch thick circle
Use a biscuit cutter or glass to cut 6-8 biscuits, tucking scraps into a ball and re-reshaping
Bake biscuits for 12-15 minutes, until golden brown
Meanwhile, combine strawberries and granulated sugar in a bowl, let sit for 20 minutes to macerate
In a separate bowl, whip cream, powdered sugar, and vanilla until stiff peaks form
Serve each biscuit split top with strawberry mixture and whipped cream
Notes
For best results, use fully ripe red strawberries with green caps
Whipped cream can be made ahead and chilled
Leftover strawberries can be enjoyed with yogurt as breakfast the next day
Replace cow’s milk with oat or almond milk for a vegan adaptation
Nutrition
- Serving Size: 1 serving (1 biscuit + 1/6 strawberries + 1/6 cream)
- Calories: 620
- Sugar: 78g
- Sodium: 180mg
- Fat: 34g
- Saturated Fat: 21g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 190mg