Ingredients
1 ½ cups all-purpose flour
¼ cup granulated sugar (for biscuit)
2 teaspoons baking powder
¼ teaspoon salt
½ cup cold unsalted butter, cubed
½ cup milk (whole, almond, or oat)
1 teaspoon vanilla extract (for biscuit)
2 cups fresh strawberries, hulled and sliced
¼ cup granulated sugar (for strawberries)
1 cup heavy cream
3 tablespoons powdered sugar
½ teaspoon vanilla extract (for whipped cream)
Instructions
Preheat oven to 400°F (200°C). In a bowl, whisk flour, ¼ cup granulated sugar, baking powder, and salt.
Cut in cold butter cubes with a fork or pastry cutter until crumbly. Add milk and 1 teaspoon vanilla extract, then gently mix until dough forms.
Turn dough onto a floured surface, pat into a large biscuit, and bake for 10–12 minutes until golden. Let cool, then break into bite-sized pieces.
Toss strawberries with ¼ cup granulated sugar and let macerate for 15–20 minutes.
Beat heavy cream with powdered sugar and ½ teaspoon vanilla extract until stiff peaks form. Layer biscuit pieces, strawberries with syrup, and whipped cream in 6 individual cups.
Notes
For a dairy-free version, substitute milk with oat milk and use coconut cream with vegan whipped topping. Store assembled cups in the fridge for up to 4 hours to maintain biscuit texture.
Adjust sweetness: Use 2–3 tablespoons of sugar for the strawberries depending on ripeness.
- Prep Time: 15
- Cook Time: 12
- Category: Strawberry Dessert Recipes
- Method: Baking and Layering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg