# What You Need:
→ For the Biscuits
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup whole milk
07 - 1 teaspoon pure vanilla extract
→ For the Strawberries
08 - 1 lb fresh strawberries, hulled and sliced
09 - 1/4 cup granulated sugar
10 - 1 teaspoon fresh lemon juice
→ For the Whipped Cream
11 - 1 cup heavy whipping cream, chilled
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon pure vanilla extract
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until thoroughly combined.
03 - Cut in the cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs with small pea-sized butter pieces remaining.
04 - Stir in milk and vanilla extract until just combined. Do not overmix as this will result in tough biscuits.
05 - Turn dough onto a lightly floured surface, gently pat into a 1-inch thick rectangle.
06 - Cut out 6 rounds using a 2.5-inch biscuit cutter. Place biscuits on the prepared baking sheet.
07 - Bake for 15 to 18 minutes, until golden brown. Remove from oven and let cool slightly on wire rack.
08 - Combine sliced strawberries, sugar, and lemon juice in a bowl. Let sit for at least 15 minutes until juices form and strawberries become slightly macerated.
09 - Beat heavy cream, powdered sugar, and vanilla extract with an electric mixer or whisk until soft peaks form. Be careful not to overbeat.
10 - Slice biscuits in half horizontally. Spoon strawberries and their juices over the bottom half, top with whipped cream, and finish with the biscuit top. Add more strawberries and cream if desired.
