650g strawberries, rinsed, hulled and quartered
300g caster sugar (plus 2 tablespoons sugar)
750g plain flour
4 tsp baking powder
¾ tsp salt
12 tblsp cold unsalted butter, cut into small pieces
500ml double cream
2 large eggs
½ tsp vanilla extract
How to Make it
Preheat the oven to 200c. In a medium sized bowl, toss the strawberries with 150 g of sugar; allow to stand to bring out the juices. In a food processor, pulse the flour, baking powder, 150g sugar and salt until combined. Add butter and pulse until mixture resembles coarse crumbs. In another bowl, whisk together 125ml cream and the eggs; pour over the flour mixture, and pulse until some large clumps begin to form, (pulse about 20-30 times.)
Using a small glass, pack the dough into small scone shapes and then tap out onto an oiled baking sheet. Repeat until you have 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool.
Beat the remaining cream and 2 tablespoons of sugar with the vanilla until soft peaks appear.
Slice the biscuits in half horizontally. Spoon the strawberries and their liquid over the bottom halves. Spoon the whipped cream on the berries and replace the top halves of the biscuits. Serve immediately.