📖 Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze!
2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Make sure everything's evenly distributed—no lumps!
3. Cut in 1/2 cup (1 stick) of cold, unsalted butter using a pastry blender or your fingers. You want pea-sized pieces of butter throughout the mixture. This is key to getting those flaky biscuits!
4. Gradually add 3/4 cup of cold milk, mixing until just combined. Don't overmix! A slightly shaggy dough is perfectly fine.
5. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Use a biscuit cutter or a knife to cut out biscuits. Reroll scraps and cut out more. I usually get about 8-10 biscuits.
6. Place the biscuits onto the prepared baking sheet. Bake for 12-15 minutes, or until golden brown. Let them cool slightly on a wire rack. Resist the urge to eat them all immediately!
7. While the biscuits are baking, hull and slice 2 cups of fresh strawberries. Gently toss them with 1/4 cup of granulated sugar and let them sit for at least 15 minutes to release their juices. This step makes a HUGE difference in flavor!
8. In a medium bowl, beat 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. If you're feeling fancy, add a pinch of salt to enhance the sweetness. Be careful not to overwhip!
9. To assemble, split the biscuits in half horizontally. Place a dollop of whipped cream on the bottom half, top with macerated strawberries, and then add the top half of the biscuit. Dust with powdered sugar (optional).