# 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
# Directions:
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 pea-sized pieces remaining.
04 - Stir in milk and vanilla extract until just combined. Be careful not to overmix as this will result in tough biscuits.
05 - Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle without overworking.
06 - Cut out 6 rounds using a 2.5-inch biscuit cutter. Place biscuits on the prepared baking sheet.
07 - Bake for 15-18 minutes until golden brown on top. Remove from oven and let cool slightly on the pan.
08 - While biscuits bake, combine sliced strawberries, sugar, and lemon juice in a bowl. Let sit for at least 15 minutes until juices form and strawberries macerate.
09 - Beat heavy cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form. Do not overbeat or cream will become grainy.
10 - Slice cooled biscuits in half horizontally. Spoon strawberries and their juices over the bottom half, top with a generous layer of whipped cream, and cover with the biscuit top. Add extra strawberries and cream if desired.
