Ingredients
For the biscuits
350 gr all purpose flour
210 gr buttermilk
160 gr butter, cold
50 gr sugar
15 gr baking powder
5 gr salt
2.5 gr baking soda
Brown sugar (for topping)
1 tbsp buttermilk (for brushing)
For the strawberry:
8 strawberries
1 tbsp sugar
For the whipped cream:
200 gr heavy cream
50 gr sugar
1 tsp vanilla
Directions
Step 1
Start with the strawberries: slice them, toss with sugar, and let them sit to macerate on the side.
8 strawberries
1 tbsp sugar
Step 2
Preheat your oven to 400F or 200C.
Step 3
In a food processor, add flour, sugar, baking powder, baking soda, and salt. Add cubed butter and pulse until coarse crumbs form.
350 gr all purpose flour
50 gr sugar
15 gr baking powder
2.5 gr baking soda
5 gr salt
160 gr butter, cold
Step 4
Pour in buttermilk and pulse until a shaggy dough forms. Don’t overmix. Transfer to a floured surface and bring together with floured hands — it’ll be crumbly and soft.
210 gr buttermilk
Step 5
Flatten the dough into a ¾-inch thick rectangle. Cut in half with a bench scraper, stack the halves, and flatten again. Repeat the cut-stack-flatten process two more times.
Step 6
Flatten the dough to 1.5 inches thick. Use a floured cookie cutter to score and cut out biscuits, placing each one directly onto a parchment-lined baking tray. Gather the remaining dough, reshape, and cut again — you should get 4 biscuits total.
Step 7
Brush the tops with buttermilk, sprinkle with brown sugar, and bake for 20–25 minutes, until golden brown.
Brown sugar (for topping)
1 tbsp buttermilk (for brushing)
Step 8
Once the biscuits are cooling to room temperature, make the whipped cream: in a bowl, combine heavy cream, sugar, and vanilla. Whip with a hand mixer until soft peaks form.
200 gr heavy cream
50 gr sugar
1 tsp vanilla
Step 9
Assemble: open a biscuit in half, spoon whipped cream on the bottom half, layer with strawberries, and place the top half over it. Finish with more whipped cream, extra strawberries, and a drizzle of strawberry syrup.
Step 10
YASSS!
