This dessert is summertime eating at its best, a dish that highlights the freshness of its ingredients and the purity of its flavors. And it's easy to teach kids to make, too.



For the berries
For the biscuits
For the whipped cream


Instructions Checklist
  • Prepare the berries: Toss the strawberries with lemon juice and sugar to combine. Let macerate at room temperature 1 hour.

  • Meanwhile, make the biscuits: Preheat oven to 375 degrees. Whisk to combine flour, sugar, baking powder and salt in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour mixture until mixture resembles coarse meal. Add 1 cup cream and stir with a fork just until dough starts to come together but is still crumbly.

  • Turn out dough onto a lightly floured surface and pat into a rough 6-inch square, about 1 inch thick. With a 2 1/2-inch round cutter dipped in flour, cut four biscuits from dough and place them, evenly spaced, on a parchment- lined baking sheet. Gather dough scraps together, fold once, and gently pat into a rectangle; cut out two more biscuits. Whisk egg and remaining 1 tablespoon cream, then brush egg wash over tops of dough rounds. Chill in the refrigerator for 20 minutes.

  • Bake until tops are golden brown, rotating sheet halfway through, about 25 minutes. Transfer biscuits to a wire rack and let cool slightly.

  • When ready to serve, whip cream in a chilled bowl until soft peaks form. Split biscuits in half, and place a bottom half on each plate. Top generously with berries and their juice, then with remaining biscuit halves and dollops of whipped cream. Scatter a few more strawberries on top and around each plate.

Reviews (2)

111 Ratings
  • 5 star values: 13
  • 4 star values: 22
  • 3 star values: 43
  • 2 star values: 22
  • 1 star values: 11
Rating: 1 stars
no adjustments. horribly sticky mess! NEVER ever will I use cold butter again. you can never get it to the right consistency u less you keep at it for 20 then you might as well just use 60 degree room temp butter! i do not see the point of refrigerated temp cold butter. I'm 65 & my mother & grandmother never did, even in summer. The rest of this recipe...too hard to work with as its an overly sticky mess.
Rating: 5 stars
This recipe was super yummy. Guests loved it. I changed one thing, I added 1 T. of sugar and lemon zest to the whipped cream and I needed to use a whole cup of heavy whipping cream to serve 6 people (instead of only 1/2 cup). Will definitely make again. Amazing flavor!!