Ingredients:

  • 2 cups (240g) All-Purpose Flour, plus extra for dusting
  • 1/4 cup (50g) Granulated Sugar (for biscuits)
  • 1 Tbsp (15g) Baking Powder
  • 1 tsp (5g) Fine Sea Salt
  • 6 Tbsp (85g) Very Cold Unsalted Butter, cubed
  • 3/4 cup (180ml) Ice Cold Heavy Cream or Buttermilk
  • 1 large Egg, lightly beaten (for wash)
  • 1 Tbsp (15g) Coarse Sugar (e.g., Turbinado, for topping)
  • 1 quart (about 4 cups / 500g) Fresh Strawberries, hulled & sliced
  • 1/4 cup (50g) Granulated Sugar (for maceration)
  • 1 tsp (5ml) Freshly Squeezed Lemon Juice
  • 1 1/2 cups (360ml) Very Cold Heavy Whipping Cream
  • 3 Tbsp (35g) Sifted Powdered Sugar (for cream)
  • 1 tsp (5ml) Vanilla Extract

Instructions:

  1. Stage 1: Preparing the Strawberries (Maceration). Slice the strawberries; gently combine with 1/4 cup sugar and lemon juice in a bowl. Stir lightly and set aside at room temperature for at least 30 minutes.
  2. Whisk the dry biscuit ingredients (flour, 1/4 cup sugar, baking powder, salt) in a large bowl.
  3. Cut in the very cold butter using a pastry blender or your fingertips until the mixture resembles coarse sand with pea-sized butter pieces remaining.
  4. Create a well; pour in the cold heavy cream or buttermilk. Mix quickly with a spatula until just combined into a shaggy dough. Do not overmix.
  5. Turn the dough onto a lightly floured surface. Gently pat into a rectangle, then fold it over itself twice (tri-fold) to create layers. Pat or lightly roll the dough to about 3/4-inch thickness.
  6. Use a 2-inch round cutter to cut straight down without twisting. Place the biscuits onto a parchment-lined baking sheet, touching slightly for soft sides.
  7. Brush the tops lightly with beaten egg wash and sprinkle generously with coarse sugar.
  8. Chill the formed biscuits in the fridge for 20 minutes while preheating the oven to 425°F (220°C).
  9. Bake the chilled biscuits for 14–16 minutes, or until golden brown and risen. Let cool slightly on a wire rack.
  10. While biscuits cool, whip the cold heavy cream, sifted powdered sugar, and vanilla until stiff peaks form (Chantilly cream).
  11. Assembly: Split each warm biscuit horizontally. Spoon a generous portion of macerated strawberries (including juices) onto the bottom half.
  12. Top liberally with the Chantilly cream, place the top biscuit half on, and serve immediately.