STRAWBERRY INGREDIENTS
4 Cups Strawberries Sliced
6 Tablespoons Coconut Sugar
2 Tablespoons Lemon Juice
WHIPPED CREAM INGREDIENTS
1 Cup Heavy Whipping Cream
3 Teaspoons Coconut Sugar
¾ Teaspoon Vanilla Bean Powder
BISCUIT INGREDIENTS
2 Cups All-Purpose Flour
3 Teaspoons Coconut Sugar
2 Teaspoons Baking Powder
1 Teaspoon Pink Himalayan Salt
3/4 Teaspoon Baking Soda
½ Cup Butter, Melted
2 Tablespoons Butter, Melted
1 Cup Sourdough Starter, Fed and Active
½ Cup Heavy Whipping Cream
ASSEMBLY
- Make the strawberries by adding the strawberries, coconut sugar, and lemon juice to a medium sized bowl.
- Mix the strawberry mixture well and let sit in the fridge for at least an hour or two in order to create a syrup.
- Make the whipped cream by adding all of the ingredients to the bowl of a stand mixer.
- Mix the whipped cream on high until it’s light, fluffy, and creamy.
- Transfer to a small bowl and refrigerate until ready to serve.
- Make the biscuits.
- Preheat oven to 450.
- Add the flour, coconut sugar, baking powder, pink salt, and baking soda in the bowl of a standing mixer. Mix well until fully combined.
- In a medium sized bowl add the active starter, heavy cream, and ½ cup melted butter. Mix well until the butter is fully combined.
- Add the cream mixture to the flour mixture. Stir with a spatula until fully combined.
- Using a dough hook, knead the dough for 2 minutes.
- Transfer the dough to a floured surface.
- Using your hands, form the dough into a rectangle that’s about 1 ½ – 2 inches thick.
- Using a 2-inch biscuit cutter, cut out 8 biscuits and place on a parchment lined cookie sheet.
- Bake at 450 for 15 minutes or until golden brown on top.
- When the biscuits are done, brush them with the 2 Tablespoons of melted butter.
- Add the whipped cream to a large baggie, and cut the corner.
- Slice the biscuits in half, squeeze the whipped cream out of the baggie on top of the biscuits.
- Place the strawberries on top of the biscuits that are coated with the whipped cream and serve.
- ENJOY!