Ingredients:

  • 2 lbs (900g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 3 cups (375g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp kosher salt
  • 3/4 cup (170g) unsalted butter, frozen and cubed
  • 1 cup (240ml) full-fat buttermilk, ice-cold
  • 1 tbsp heavy cream for brushing
  • 1.5 cups (360ml) heavy whipping cream, cold
  • 3 tbsp powdered sugar
  • 1 tsp vanilla bean paste

Instructions:

  1. In a medium bowl, combine the sliced strawberries, 1/4 cup sugar, lemon zest, and lemon juice. Toss gently and let macerate at room temperature for at least 30 minutes to create a natural syrup.
  2. Preheat your oven to 400°F (200°C). In a large bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt.
  3. Add the frozen, cubed butter to the flour mixture. Using a pastry cutter, work the butter into the flour until the largest pieces are the size of small peas.
  4. Make a well in the center and pour in the cold buttermilk. Using a rubber spatula, fold the mixture just until a shaggy dough forms. Do not over-mix.
  5. Turn the dough onto a lightly floured surface and pat it into a 1 inch thick rectangle. Fold it in half once to create layers, then pat it down again. Cut out 8 circles using a sharp cutter without twisting.
  6. Place biscuits on a parchment-lined baking sheet. Brush the tops with 1 tablespoon of heavy cream. Bake for 18-20 minutes until golden brown.
  7. While biscuits bake, beat 1.5 cups heavy whipping cream, powdered sugar, and vanilla bean paste in a chilled bowl until medium-soft peaks form.
  8. Split the warm biscuits in half. Spoon a generous amount of macerated strawberries and syrup over the bottom half, top with Chantilly cream, and replace the biscuit top.