Ingredients

• 2 cups (250g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup (115g) cold unsalted butter, cubed
• ¾ cup (180ml) cold heavy cream + extra for brushing
• 1 tsp vanilla extract

For filling & topping:
• 1 lb (450g) fresh strawberries, hulled & sliced
• 2 tbsp sugar (adjust to berry sweetness)
• 1 cup (240ml) cold heavy cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

Instructions

Macerate berries: Toss strawberries and sugar; let sit 20+ min (juices will deepen flavor).
Biscuits: Preheat oven to 425°F (220°C). Line a baking sheet.
– Whisk flour, sugar, baking powder, and salt.
– Cut in cold butter with pastry cutter or fingers until pea-sized crumbs form.
– Stir in cream + vanilla just until shaggy dough forms (don’t overwork!).
– Turn onto floured surface; gently pat to ¾” thick. Cut 6 rounds (2½–3″ cutter). Reroll scraps once.
– Place on sheet, brush tops with cream, sprinkle with coarse sugar.
– Bake 14–16 min until golden. Cool 10 min.
Whipped cream: Beat cream, powdered sugar, and vanilla to stiff peaks.
Assemble: Split biscuits horizontally. Layer bottom → berries + juice → whipped cream → top. Spoon extra berries on top. Serve immediately—biscuits soften beautifully in the juice!