# What You'll 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 additional 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 fresh lemon juice
→ Whipped Cream
12 - 1 cup cold heavy whipping cream
13 - 3 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 - Add cold cubed butter to the flour mixture and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse breadcrumbs.
04 - Stir in buttermilk and vanilla extract just until the dough comes together. Avoid overmixing to maintain biscuit tenderness.
05 - Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Using a 2 1/2-inch round cutter, cut out biscuits and place on the prepared baking sheet. Gather scraps and repeat.
06 - Brush biscuit tops lightly with buttermilk. Bake for 15 to 18 minutes until golden brown. Transfer to a wire rack to cool completely.
07 - Combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Toss gently and let sit at room temperature for at least 20 minutes to release juices and develop flavor.
08 - In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form. Refrigerate until ready to assemble.
09 - Carefully split each cooled biscuit horizontally. Layer bottom half with macerated strawberries and whipped cream. Top with biscuit half, additional strawberries, and a dollop of whipped cream.
