Save to Pinterest My grandmother always claimed summer did not officially begin until strawberries stained our fingers pink. She would wake me before dawn to hit the farmers market, baskets in hand, hunting for the smallest, sweetest berries she could find. We would return with pounds of them, the car smelling like sunshine and anticipation, and immediately begin the macerating process that would transform them into something magical.
Last July I made this for a backyard dinner party and watched grown adults practically lick their plates clean. My friend Sarah, who claims to not like desserts, went back for seconds and then asked to take the leftover strawberries home. There is something about the combination of warm biscuits and cool, creamy elements that makes people absolutely joyful.
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Ingredients
- 2 cups all purpose flour: This forms the backbone of your biscuits, creating structure while staying tender
- 1/4 cup granulated sugar: Just enough to make the biscuits subtly sweet without competing with the strawberries
- 1 tablespoon baking powder: This is what gives your biscuits that impressive rise and fluffy interior
- 1/2 teaspoon salt: Balances the sweetness and enhances all the other flavors
- 1/2 cup cold unsalted butter: Cold butter is non negotiable here, it creates those flaky layers we love
- 2/3 cup whole milk: Adds richness and helps create a tender crumb
- 1 teaspoon pure vanilla extract: Vanilla makes everything taste more like itself
- 1 lb fresh strawberries: Look for berries that smell fragrant and have no white shoulders
- 1/4 cup granulated sugar: Draws out the strawberry juices to create that incredible syrup
- 1 teaspoon fresh lemon juice: Brightens the berries and highlights their natural sweetness
- 1 cup heavy whipping cream: The base for clouds of whipped cream that make this dessert ethereal
- 2 tablespoons powdered sugar: Sweetens and stabilizes the whipped cream
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper so nothing sticks
- Whisk the dry ingredients:
- In a large bowl, combine flour, sugar, baking powder, and salt until everything is evenly distributed
- Cut in the butter:
- Work cold butter into the flour mixture with a pastry cutter or your fingertips until it looks like coarse crumbs with some pea sized pieces remaining
- Bring the dough together:
- Stir in milk and vanilla just until the dough comes together, do not overwork it or your biscuits will be tough
- Shape and cut:
- Gently pat the dough into a 1 inch thick rectangle and cut 6 rounds with a 2.5 inch biscuit cutter, pressing straight down without twisting
- Bake to golden perfection:
- Place biscuits on your prepared sheet and bake for 15 to 18 minutes until they are beautifully golden brown
- Prepare the strawberries:
- While biscuits bake, toss sliced berries with sugar and lemon juice, then let them sit for at least 15 minutes to develop those gorgeous juices
- Whip the cream:
- Beat heavy cream with powdered sugar and vanilla until soft peaks form, it should hold its shape but still look cloud like
- Assemble your masterpiece:
- Split biscuits in half, spoon strawberries and their syrup over bottoms, top with whipped cream, and crown with the biscuit tops
Save to Pinterest This recipe has become my go to for summer gatherings because it never fails to make people smile. Something about breaking open those warm biscuits and watching the strawberry syrup soak in feels like pure happiness on a plate.
Making It Ahead
You can bake the biscuits a day ahead and store them in an airtight container, then refresh them in a warm oven for 5 minutes before serving. The strawberries should be prepped the same day but can macerate for up to 2 hours in the refrigerator.
The Perfect Strawberries
I have learned that smaller strawberries tend to be sweeter and more flavorful than the giant ones. Look for berries that are deeply red all the way through and give them a sniff at the market, the best ones smell absolutely intoxicating.
Serving Suggestions
These are best enjoyed within an hour of assembly while the biscuits are still slightly warm. If you want to make them extra special, try adding a few basil leaves to the strawberries while they macerate.
- A light dusting of powdered sugar on top makes for a beautiful presentation
- Extra whipped cream is never a bad thing
- These do not keep well overnight so plan to enjoy them fresh
Save to Pinterest Every summer when strawberries hit their peak, this recipe finds its way onto my table. It is simple, it is sweet, and it is exactly what summer should taste like.
Common Questions
- → How do I prevent my biscuits from becoming tough?
Handle the dough as little as possible. Overmixing develops gluten which makes biscuits tough. Use cold butter and work quickly to keep it from melting before baking.
- → Can I make the components ahead of time?
Bake biscuits up to a day ahead and store in an airtight container. Macerate strawberries a few hours before serving, but whip the cream just before assembling for best texture.
- → What's the best way to hull strawberries?
Use a small paring knife or strawberry huller to remove the green leafy top and white core underneath. Angle the knife around the stem and gently twist to lift out the hull.
- → Can I use frozen strawberries?
Frozen berries release more liquid and become mushy when macerated. For best results, use fresh strawberries when they're in season. If using frozen, thaw and drain excess liquid before assembling.
- → How do I know when whipped cream is ready?
Stop beating when soft peaks form—the cream should hold its shape but the tips should curl over when you lift the beaters. Overbeating will turn it into butter.
- → What can I use instead of a biscuit cutter?
A round cookie cutter, drinking glass, or even an empty tuna can with both ends removed works well. Dip the edge in flour between cuts to prevent sticking.
