Modes

Ingredients

Strawberries

• 6 cups sliced fresh strawberries

• ¼ cup white sugar

• 1 Tablespoon lemon juice

Biscuits

• 2 cups all-purpose flour

• ¼ cup granulated baker’s sugar

• 1 Tablespoon baking powder

• ¾ teaspoon salt

• ½ cup unsalted butter, chilled and gra

• ⅔ cup buttermilk, chilled

• 2 Tablespoons heavy cream

• ¼ cup turbinado sugar

Whipped Cream

• 1½ cups heavy cream

• 2 Tablespoons Grand Marnier or 1 Tablespoon powdered sugar

Instructions

Prepare the Strawberries

Combine the strawberries, sugar, and lemon juice in a bowl and stir until evenly coated.

Allow the strawberries to macerate for at least 30 minutes before serving.

Prepare the Biscuits

Preheat the Wolf Convection Steam Oven to 400°F in Convection Humid mode. Line the solid pan with parchment paper.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Add the chilled grated butter and gently blend with your hands or a fork until the mixture has a coarse texture.

Add the buttermilk and stir just until combined, taking care not to overmix.

Divide the dough into 6 to 8 portions, depending on the desired size, and arrange on the prepared pan.

Brush the tops with heavy cream and sprinkle with turbinado sugar.

Bake

Bake for 13 to 15 minutes, or until the biscuits are dark golden brown.

Make the Whipped Cream

While the biscuits are baking, combine the heavy cream with the Grand Marnier or powdered sugar in a chilled bowl.

Using a stand mixer or hand mixer, whip until soft peaks form. Refrigerate until ready to serve.

Assemble and Serve

Carefully split each biscuit in half.

Spoon the macerated strawberries and their juices over the bottom half of each biscuit. Top with whipped cream and the remaining biscuit half.

Garnish with additional whipped cream and strawberries and serve.