1 h 0 min

Step 1

Start with the strawberries: slice them, toss with sugar, and let them sit to macerate on the side.

Step 2

Preheat your oven to 400F or 200C.

Step 3

In a food processor, add flour, sugar, baking powder, baking soda, and salt. Add cubed butter and pulse until coarse crumbs form.

Step 4

Pour in buttermilk and pulse until a shaggy dough forms. Don’t overmix. Transfer to a floured surface and bring together with floured hands — it’ll be crumbly and soft.

Step 5

Flatten the dough into a ¾-inch thick rectangle. Cut in half with a bench scraper, stack the halves, and flatten again. Repeat the cut-stack-flatten process two more times.

Step 6

Flatten the dough to 1.5 inches thick. Use a floured cookie cutter to score and cut out biscuits, placing each one directly onto a parchment-lined baking tray. Gather the remaining dough, reshape, and cut again — you should get 4 biscuits total.

Step 7

Brush the tops with buttermilk, sprinkle with brown sugar, and bake for 20–25 minutes, until golden brown.

Step 8

Once the biscuits are cooling to room temperature, make the whipped cream: in a bowl, combine heavy cream, sugar, and vanilla. Whip with a hand mixer until soft peaks form.

Step 9

Assemble: open a biscuit in half, spoon whipped cream on the bottom half, layer with strawberries, and place the top half over it. Finish with more whipped cream, extra strawberries, and a drizzle of strawberry syrup.

Step 10

YASSS!