📝 About This Recipe
This recipe elevates the humble American classic into a sophisticated, multi-layered dessert experience featuring flaky, sea-salt-dusted buttermilk biscuits. We macerate peak-season strawberries in a touch of lemon zest and sugar to create a natural syrup that soaks into the warm, buttery crumb. Topped with a cloud of homemade vanilla bean whipped cream, these biscuits offer the perfect balance of crunchy edges and tender, jammy centers.
🥗 Ingredients
The Macerated Strawberries
- 2 pounds Fresh Strawberries (hulled and sliced 1/4 inch thick)
- 1/4 cup Granulated Sugar (adjust based on berry sweetness)
- 1 teaspoon Lemon Zest (finely grated)
- 1 tablespoon Lemon Juice (freshly squeezed)
Flaky Buttermilk Biscuits
- 3 cups All-Purpose Flour (plus extra for dusting)
- 1 tablespoon Baking Powder (ensure it is fresh)
- 1/2 teaspoon Baking Soda
- 3 tablespoons Granulated Sugar
- 1 teaspoon Kosher Salt
- 3/4 cup Unsalted Butter (cold, cubed into 1/2 inch pieces)
- 1 cup Full-Fat Buttermilk (very cold)
- 2 tablespoons Heavy Cream (for brushing the tops)
- 1 tablespoon Demerara Sugar (for a crunchy finish)
Vanilla Bean Whipped Cream
- 1.5 cups Heavy Whipping Cream (cold)
- 3 tablespoons Powdered Sugar (sifted)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
👨🍳 Instructions
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1
In a medium bowl, toss the sliced strawberries with 1/4 cup sugar, lemon zest, and lemon juice. Let them sit at room temperature for at least 30 minutes to release their juices while you prepare the biscuits.
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2
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
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3
In a large mixing bowl, whisk together the flour, baking powder, baking soda, 3 tablespoons of sugar, and salt until well combined.
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4
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse meal with some pea-sized chunks of butter remaining.
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5
Make a well in the center and pour in the cold buttermilk. Stir gently with a fork just until a shaggy dough forms. Do not overmix.
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6
Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick. Fold the dough in thirds like a letter, rotate 90 degrees, and repeat this process 3 times to create flaky layers.
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7
Pat the dough down to a final thickness of 1 inch. Use a 3-inch circular biscuit cutter to stamp out biscuits, pressing straight down without twisting to ensure a high rise.
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8
Place the biscuits on the prepared baking sheet, spaced about 2 inches apart. Brush the tops lightly with 2 tablespoons of heavy cream and sprinkle with Demerara sugar.
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9
Bake for 15-18 minutes, or until the tops are golden brown and the biscuits have risen significantly.
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10
While biscuits bake, prepare the whipped cream. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla bean paste until medium-soft peaks form.
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11
Remove biscuits from the oven and let them cool on a wire rack for 5-10 minutes. They are best served warm but not piping hot.
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12
To assemble, split a warm biscuit in half horizontally. Spoon a generous amount of strawberries and their syrup over the bottom half. Top with a large dollop of whipped cream and place the biscuit top back on.
💡 Chef's Tips
Keep your butter and buttermilk ice-cold; the steam from the cold butter hitting the hot oven is what creates the flaky layers. Never twist the biscuit cutter when stamping out the dough, as twisting seals the edges and prevents the biscuit from rising. For the best strawberry flavor, use berries that are room temperature when macerating to help the sugar dissolve and juices flow. If your dough feels too sticky, flour your hands rather than adding too much extra flour to the dough itself, which can make it tough. Use a metal bowl for whipping the cream and place it in the freezer for 10 minutes beforehand for the fastest, stablest peaks.
🍽️ Serving Suggestions
Pair with a glass of chilled Sparkling Rosé or Prosecco to complement the acidity of the berries. Serve alongside a hot cup of Earl Grey tea for a sophisticated afternoon treat. Add a sprig of fresh mint to each plate for a pop of color and a refreshing herbal aroma. Drizzle a small amount of high-quality balsamic glaze over the strawberries for a savory-sweet twist. For an extra indulgence, serve with a side of lemon curd for guests to spread on their biscuits.