Ingredients:

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp cane sugar
  • 6 tbsp cold unsalted butter, cubed
  • 1/2 cup cold buttermilk
  • 2 tbsp plain Greek yogurt
  • 1 lb fresh strawberries, hulled and sliced
  • 1 tbsp maple syrup
  • 1 tsp fresh lemon juice
  • 1/2 tsp vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 1 tbsp powdered sugar
  • 1 tsp pure vanilla extract

Instructions:

  1. In a medium bowl, toss the sliced strawberries with maple syrup, lemon juice, and vanilla. Let sit at room temperature for at least 20 minutes.
  2. Preheat oven to 425°F (218°C).
  3. Whisk together flour, baking powder, salt, and sugar in a large bowl.
  4. Use a pastry cutter or fork to work cold, cubed butter into the flour until the mixture resembles pea-sized crumbs.
  5. Fold in cold buttermilk and Greek yogurt. Stir with a spatula just until the dough comes together.
  6. Scoop the dough onto a lined baking sheet in 6-8 equal mounds.
  7. Bake for 12-15 minutes until tops are golden-brown. Cool on the pan for 5 minutes before transferring to a wire rack.
  8. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  9. Split each warm biscuit in half horizontally, spoon macerated strawberries over the bottom half, top with whipped cream, and place the biscuit top on like a lid.