Step by step

Method

5 steps

1. 1

   Hull and slice 2 pounds (900 g) strawberries. Toss with ¼ cup (50 g) sugar and rest 20–30 minutes until juicy and syrupy — stir once so every slice gets coated.

2. 2

   Heat the oven to 425°F. Whisk 2 cups (250 g) flour, 1 tablespoon baking powder, ½ teaspoon salt, and 2 tablespoons sugar. Cut in 6 tablespoons (85 g) cold cubed butter until pea-sized bits remain. Stir in ¾ cup (180 ml) cold milk or cream just until a shaggy dough forms — don't knead.

3. 3

   Turn onto a lightly floured surface, pat to about ¾-inch thick, and cut 6–8 biscuits. Set on a parchment-lined sheet. Bake 12–15 minutes until tall and deep golden on top. Cool a few minutes so you can split them without crushing.

4. 4

   Whip 1 cup (240 ml) cold heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla to soft peaks — soft and billowy, not stiff.

5. 5

   Split the warm biscuits, spoon macerated berries and cream between and on top, and serve right away. You want flaky biscuits, juicy sweet berries, and soft cream — not tough biscuits or dry berries with no syrup.