Fresh berries, rich and light biscuits with fluffy whipped cream make the perfect summer dessert.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 10 Servings
For The Strawberries
- 7 cups Fresh strawberries, sliced
- 1 cup Granulate sugar, or less depending on taste
For The Biscuits
- 3 cups All purpose flour
- 1/4 cup Granulated sugar
- 2 tbsp Baking powder
- 1 tsp Salt
- 3/4 cup Unsalted butter, frozen or chilled, grated
- 3/4 cup Heavy whipping cream
- 3/4 cup Whole milk, cold
- 1 tsp vanilla
For The Whipped Cream
- 1 cup Heavy Whipped Cream
- 2 tsp Powdered sugar
- 1 tsp vanilla
Combine the sliced strawberrie and the sugar in a bowl and stir to distribute the sugar.
Set strawberries aside for 30 minutes or longer in the refrigerator to allow strawberries to release their juices.
Preheat oven to 400˚ F. and line baking sheet with parchment or silicone. You can also spray the pan if you don't have a liner.
In a large bowl mix the flour, sugar, baking powder and salt together
Use a grater and grate frozen or chilled butter. Add the grated butter to the flour mixture and toss to coat in the mixture.
Add the heavy cream, milk and vanilla to the flour mixture and mix just till combined. You do not want to over mix.
Transfer the dough to a floured surface and form a ball. Flatten and roll to 1/4" thickness. Cut out with a biscuit cutter careful not to twist the cutter but straight up and down. Twisting will result in the biscuit not rising when baking.
Place the biscuits on to the lined baking pan and bake for 8-13 minutes until they start to turn golden on edges.
Add heavy cream to mixing bowl and whisk until starts to peak. Add your sugar to taste and mix till stiff peaks form.
Place biscuits in bowl, top with strawberries and add whip cream. Serve.