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