Description
Delicious sweet biscuits filled with fresh strawberries and homemade Chantilly cream.
Ingredients
- 1 pint Strawberries, Sliced
- FOR THE SWEET BISCUITS:
- 2 cups All-purpose Flour
- 3 Tablespoons Granulated Sugar Plus More For The Top Of The Biscuits
- 1 Tablespoon Baking Powder
- ¼ cups Cold, Cubed Butter
- 1 cup Cold Milk
- Pinch Of Lemon Zest
- FOR THE CHANTILLY CREAM:
- 1 cup Cold Heavy Cream
- 2 Tablespoons Powdered Sugar
- 2 teaspoons Vanilla Extract
Preparation
For the sweet biscuits:
Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, whisk flour, baking powder, and sugar.
With a pastry cutter or a fork, cut in butter with the dry ingredients until mixture resembles coarse crumbs. Add milk and lemon zest and stir until well combined.
Drop 2 tablespoons of dough for each biscuit onto the baking mat. Sprinkle a little sugar on the top to the biscuit mounds. Bake 13–15 minutes or until lightly brown. Allow to cool for 10 minutes.
For the Chantilly cream:
In a medium-size, bowl, add cold heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or electric mixer, whip on high until peaks start to form.
Slice biscuits in half horizontally and fill with sliced strawberries and a dollop of cream. Place the top of the biscuit back on and enjoy.
