• 1 1/4 Lb Strawberries
• 3 Tablespoons Granulated Sugar
• 1 Teaspoon Lemon Zest
• 1/4 Teaspoon Fine Sea Salt

• 2 Cups Flour
• 4 Tablespoons Granulated Sugar, Divided
• 1 Tablespoon Baking Powder
• 3/4 Teaspoon Fine Sea Salt
• 6 Tablespoons Unsalted Butter, Cold, Cubed
• 1 Cup Buttermilk, Plus 1 1/2 Tablespoons, Divided
• Flaky Sea Salt for Topping

• 1 Cup Heavy Cream
• 2 Tablespoons Sugar
• 1/2 Teaspoon Vanilla Extract

Candied Lemon peel for Topping (optional)

Note: Prep Strawberries the night before to properly marinate.

Helpful Tip: Keep your mixture for the biscuit cold to keep the butter firm before baking. 

Instructions:

1. Clean, Hull and Quarter your Strawberries. Toss them in a medium sized bowl.
2. Add Sugar, Lemon Zest and Salt. Allow Strawberries to Marinate overnight. 
3. Whisk Flour, 3 Tablespoons Sugar, Baking Powder and Salt together in a large bowl. Add the Cubed Butter. 
4. Mix the ingredients together using our hands until the butter crumbles into pea sized pieces. 
5. Add 1 Cup Buttercream. Mix to combine. 
6. Bring your mixture to a clean surface. Pat the dough down to about 3/4” Thick rectangle. Slice into 8 squares. With a pastry brush, top the squares with 1 1/2 Tablespoons of Buttermilk. Sprinkle with a Tablespoon of Sugar and Flaky Salt. 
7. Refrigerate dough for 30 minutes. 
8. Preheat your oven to 400ºF. 
9. Bake for approximately 20 minutes. Baking time will vary due to size of biscuits. Keep a close eye to make sure they do not burn, and test to make sure they are cooked through.
10. While allowing biscuits to cool, whip together until peak forms.
11. Split the biscuits and serve with Strawberries and Whipped Cream. 
12. Top with candied Lemon. Serve and Enjoy!