Ingredients:

  • 2 lbs fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 3/4 cup cold buttermilk
  • 1 tbsp unsalted butter, melted
  • 1 cup heavy whipping cream, chilled
  • 2 tbsp powdered sugar
  • 1 tsp vanilla bean paste

Instructions:

  1. In a medium bowl, combine sliced strawberries, 1/2 cup sugar, lemon juice, and vanilla extract. Toss gently and let sit at room temperature for at least 30 minutes to macerate.
  2. Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, 2 tbsp sugar, baking powder, and salt.
  4. Add chilled cubed butter to the flour mixture. Use a pastry cutter or fork to work the butter in until the mixture resembles coarse crumbs with pea-sized pieces remaining.
  5. Pour in the cold buttermilk and stir with a spatula just until a shaggy dough forms, being careful not to overmix.
  6. Turn dough onto a floured surface, pat into a circle, cut into 8 biscuits, and place on the prepared baking sheet.
  7. Brush the tops of the biscuits with melted butter and bake for 20 minutes or until golden brown.
  8. Using a handheld electric mixer, beat chilled heavy whipping cream, powdered sugar, and vanilla bean paste until stiff peaks form.
  9. Split warm biscuits in half, spoon over macerated strawberries and their syrup, and top with a dollop of whipped cream.