How to make fresh Strawberries & Cream

Ingredients

• 4 oz Water (for simple syrup)
• 1 cup Granulated Sugar (to make simple syrup)
• 1 lb Fresh Strawberries (hulled and halved; use ripe, firm berries)
• 2 cups All-Purpose Flour (sifted)
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Salt
• 1/2 cup Unsalted Butter (cold, cut into small cubes)
• 3/4 cup Buttermilk (chilled)
• 1 cup Heavy Cream (well chilled)
• 1 tsp Vanilla Extract
• 1 tbsp Canola Oil (for greasing baking sheet if no parchment or Silpat)

Instructions

1. Make Simple Syrup

   Combine 4 oz water and 1 cup granulated sugar in a small saucepan. Bring to a simmer over medium heat and stir until the sugar dissolves. Continue simmering until the volume reduces by about half and the mixture becomes syrupy.

   Time: PT5M

2. Macerate Strawberries

   Remove the saucepan from heat and immediately add the hulled, halved strawberries. Toss gently so the berries are coated, then let sit for 5 minutes while the syrup cools slightly. The hot syrup will soften the berries without turning them mushy.

   Time: PT5M

3. Prepare Biscuit Dough

   Preheat the oven to 425°F. In a mixing bowl whisk together 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Cut in 1/2 cup cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Make a well in the center and pour in 3/4 cup cold buttermilk; stir just until a shaggy dough forms. Do not over‑mix.

   Time: PT10M

   Temperature: 425°F

4. Roll and Cut Biscuits

   Turn the dough onto a lightly floured surface. Pat it to about 1‑inch thickness. Use a knife or a circle cutter (≈2‑inch diameter) to cut out biscuits. Gather scraps, re‑roll, and cut more until all dough is used.

   Time: PT5M

5. Bake Biscuits

   Line a baking sheet with parchment paper or lightly oil it with 1 tbsp canola oil. Place biscuits close together (they will rise and touch). Bake for 12‑15 minutes, until golden brown on top.

   Time: PT15M

   Temperature: 425°F

6. Whip Cream

   While the biscuits bake, combine 1 cup heavy cream, 1 tsp vanilla extract, and a pinch of salt in a chilled mixing bowl. Whisk (or use a hand mixer) until soft peaks form, about 2‑3 minutes. The cream should be smooth and glossy.

   Time: PT5M

7. Assemble and Serve

   Place 2‑3 warm biscuits on each plate. Spoon the macerated strawberries (with their syrup) over the biscuits, then dollop or pipe a generous spoonful of vanilla‑whipped cream on top. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

38 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Granulated Sugar: Honey, Agave nectar
• Instead of Fresh Strawberries: Raspberries, Blueberries
• Instead of All-Purpose Flour: Bread flour, Gluten‑free flour blend
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Baking Soda: Baking powder (increase amount)
• Instead of Salt: Sea salt
• Instead of Unsalted Butter: Margarine, Cold shortening
• Instead of Buttermilk: Milk + 1 tsp lemon juice, Yogurt thinned with water
• Instead of Heavy Cream: Whipping cream, Coconut cream (non‑dairy)
• Instead of Vanilla Extract: Vanilla sugar, Maple extract
• Instead of Canola Oil: Vegetable oil, Olive oil (light)

Equipment Needed

• Small Saucepan
• Mixing Bowl
• Whisk
• Stand Mixer or Hand Mixer (optional)
• Rolling Pin
• Floured Surface (Cutting Board or Counter)
• Knife or Circle Cookie Cutter
• Baking Sheet
• Parchment Paper or Silpat (optional)
• Oven
• Measuring Cups and Spoons
• Cooling Rack (optional)
• Spatula

Critical Steps — Do Not Skip

• Simmer the sugar and water just until it reduces by half; over‑reduction makes the syrup too thick.
• Add strawberries after removing the pan from heat to keep them whole.
• Keep butter cold and handle the biscuit dough minimally.
• Do not over‑mix the biscuit dough; a shaggy dough yields tender biscuits.
• Bake biscuits at a high temperature (425°F) for a short time to develop a flaky crust.

Chef Tips from the Video

• For extra flavor, add a splash of balsamic reduction to the strawberry syrup.
• Brush the biscuit tops with a light egg wash (1 egg beaten with 1 tbsp milk) for a glossy finish if desired.
• Use a light dusting of powdered sugar over the whipped cream for a decorative touch.

Troubleshooting

Storage

Refrigerator: Store leftover biscuits in an airtight container for up to 3 days. Re‑heat in a 350°F oven for 5 minutes before serving.

Freezer: Biscuits freeze well for up to 2 months; thaw at room temperature and re‑bake briefly.

Room temperature: Strawberries and cream should be kept refrigerated; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Biscuit dough can be formed, cut, and frozen on a baking sheet; bake from frozen, adding 2‑3 minutes to the bake time.
• Strawberries can be macerated up to 2 hours ahead; keep refrigerated and bring to room temperature before serving.

Frequently Asked Questions