📖 Instructions

1. First, lets preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking! If you dont have parchment paper? Lightly grease the baking sheet. Trust me, I've done it both ways, and parchment paper is just less stressful.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Make sure they're evenly distributed, okay?
3. Cut in 1/2 cup (1 stick) of cold, unsalted butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The smaller the butter chunks the better, this helps get a flaky biscuit! I usually put my butter in the freezer for a few minutes beforehand.
4. Stir in 3/4 cup buttermilk until just combined. Don't overmix! The dough will be shaggy, and that's perfectly fine. Overmixing leads to tough biscuits, and nobody wants that.
5. Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle. Use a 1 1/2-inch round cookie cutter (or a small glass) to cut out biscuits. Re-roll scraps as needed, but try to minimize re-rolling to keep them tender. Or, you know, just eat the scraps. Nobody's judging!
6. Place the biscuits onto the prepared baking sheet and bake for 12-15 minutes, or until golden brown. Keep an eye on them; ovens can be sneaky!
7. While the biscuits are baking, prepare the strawberries. Hull and slice 1 pound of fresh strawberries. In a medium bowl, gently toss the strawberries with 1/4 cup granulated sugar and 1 tablespoon lemon juice. Let them macerate for at least 15 minutes, or up to an hour, stirring occasionally. This is where the magic happens; the sugar draws out the juices and creates a luscious sauce. Dont skip this step!
8. Make the whipped cream: In a large bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form. Don't overwhip, or you'll end up with butter! I like to use a chilled bowl and beaters for this; it helps the cream whip up faster. A pinch of salt really elevates the flavour here too.
9. Once the biscuits have cooled slightly, split them in half. Spoon some of the macerated strawberries and their juice over the bottom halves, top with a dollop of whipped cream, and then place the top halves of the biscuits on. Serve immediately and try not to eat them all at once! (Good luck with that!)