Jens Mortensen
Hands-On Time
1 Hour
Total Time
1 Hour 30 Mins
Yield
Serves 8

How to Make It

Step 1

Heat oven to 400° F. Whisk together the flour, baking powder, baking soda, salt, and ¼ cup of the sugar in a large bowl. Add the butter and lemon zest. Blend with a pastry blender or your fingers until crumbly. Add the milk and stir until just combined (do not overmix).

Step 2

Drop 8 large mounds of the dough (about ½ cup each) 1 inch apart on a baking sheet. Brush with 2 tablespoons of the heavy cream and sprinkle with 2 tablespoons of the sugar. Bake, rotating the baking sheet halfway through, until golden, 18 to 20 minutes. Transfer to a wire rack to cool completely.

Step 3

Meanwhile, in another large bowl, toss the strawberries with the vanilla, lemon juice, and the remaining ¼ cup of sugar. Let sit, tossing occasionally, for at least 30 minutes.

Step 4

Beat the remaining 1½ cups of heavy cream with an electric mixer until soft peaks form, 1 to 2 minutes. Split the biscuits. Top each bottom with strawberries and juices, ice cream, whipped cream, and a biscuit top.

Chef's Notes

 

Ratings & Reviews

/5
Reviews
five_whole_stars