Ingredients:

  • 2 ½ cups (310g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) baking soda
  • 1 tsp (5g) salt
  • 3 tbsp (35g) granulated sugar
  • ½ cup (115g) unsalted butter, frozen and grated
  • 1 cup (240ml) cold buttermilk
  • 1 cup (150g) fresh strawberries, finely diced and patted dry
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Finely dice the strawberries, press them between paper towels to remove excess moisture, and place them in the freezer for 10 minutes.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until fully combined.
  3. Using a box grater, shred the frozen butter directly into the flour mixture. Use a pastry cutter or fork to toss the butter shards into the flour until the mixture resembles coarse crumbs with a few pea-sized lumps remaining.
  4. Gently stir the chilled, diced strawberries into the dry ingredients.
  5. Pour in the cold buttermilk and fold with a spatula just until a shaggy dough forms; stop as soon as the flour streaks disappear.
  6. Turn the dough onto a floured surface, pat it down to 1 inch thickness, and cut into rounds.
  7. Bake at 425°F (218°C) for 12–15 minutes until the tops are mahogany-colored and the edges are firm.
  8. For the optional glaze, whisk together powdered sugar, heavy cream, and vanilla extract, then drizzle over the baked biscuits.