# What You Need:
→ Biscuits
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup cold unsalted butter, cubed
07 - 3/4 cup cold buttermilk, plus more for brushing
08 - 1 teaspoon vanilla extract
→ Strawberries
09 - 1 1/2 pounds fresh strawberries, hulled and sliced
10 - 1/3 cup granulated sugar
11 - 1 teaspoon lemon juice
→ Whipped Cream
12 - 1 cup heavy whipping cream, chilled
13 - 3 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract
# How-To Steps:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
03 - Add cold cubed butter and cut it in using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Stir in buttermilk and vanilla extract just until dough comes together without overmixing.
05 - Turn dough onto lightly floured surface and gently pat into a 1-inch thick rectangle.
06 - Using a 2.5-inch round cutter, cut out biscuits and place on prepared baking sheet. Gather scraps and repeat.
07 - Brush biscuit tops with buttermilk and bake for 15-18 minutes until golden brown. Cool on wire rack.
08 - Combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Toss gently and let sit for at least 20 minutes.
09 - Beat heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Refrigerate until ready to use.
10 - Carefully split each cooled biscuit in half. Layer with macerated strawberries and whipped cream. Top with biscuit half, additional strawberries, and whipped cream dollop.
