cup unsalted butter, chilled and cut into ½-inch cubes
cup all-purpose flour
tsp baking powder
tsp baking soda
cup full-fat sour cream
tbsp 35% cream
tbsp demerara sugar
lb PEI strawberries, hulled and quartered
tbsp granulated sugar
tbsp fresh lemon juice
cup 35% cream
tbsp icing sugar
tsp vanilla extract
Preheat oven to 425°F.
In a large bowl whisk together all the dry biscuit ingredients. Add butter, crumble into the flour with your hands until the mixture is well incorporated and no butter pieces are larger than the size of a pea. Make a well in the center of the bowl, add sour cream, mix in with a fork. Mix as much as you can with the fork and then knead the dough together with your hands, just until it begins to form a ball.
With a medium sized ice-cream scoop, drop 8 portions (about ½ cup each) onto a silicone baking mat or parchment paper lined baking tray, keeping the biscuits 2-inches apart. Brush biscuits with cream and sprinkle over demerara sugar. Bake for 16 – 18 minutes, or until biscuits have puffed up and are golden brown. Place biscuits on a rack to cool.
While biscuits are baking, prepare macerated strawberries. In a medium bowl mix together strawberries, sugar, lemon zest and juice. Set aside for at least 30 minutes at room temperature until juices are released.
In a standing mixer with a whisk attachment, add cream, vanilla extract, icing sugar and a pinch of salt to your bowl. Beat on medium high until you have soft peaks, about 2 minutes.
Once biscuits have cooled, slice in half crosswise. Add a spoonful of strawberries, then top with a generous dollop of whipped cream, spoon on more strawberries and some of their juice. Repeat with remaining biscuits.
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