Rating: 3.5 stars
83 Ratings
  • 5 star values: 19
  • 4 star values: 19
  • 3 star values: 18
  • 2 star values: 18
  • 1 star values: 9
  • 83 Ratings
Sue Li

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Credit: Jens Mortensen

Recipe Summary

hands-on:
1 hr
total:
1 hr 30 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

  • 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.

  • 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.

Nutrition Facts

661 calories; fat 39g; saturated fat 24g; cholesterol 119mg; sodium 558mg; protein 9g; carbohydrates 71g; sugars 29g; fiber 4g; iron 3mg; calcium 166mg.
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