Preheat oven to 375°F. Line a baking sheet with a silicone baking mat or piece of parchment paper.

In a mixing bowl, whisk together flour, baking powder, salt, sugar and lemon zest. Add chopped strawberries, gently stirring to distribute.

In large bowl, stir together the milk and buttermilk. Slowly add the milk to the flour mixture and stir a couple of times until barely combined.

Pour in melted butter and continue to fold in until combined. Do not over mix. It will be a coarse, rather sticky dough.

Drop spoonfuls of the dough onto the prepared baking sheet in 8 equal portions. Bake biscuits for 18–20 minutes, or until baked through and the top and edges begin to turn golden brown. Cool on the pan for 5 minutes, then transfer to a cooling rack.

While the biscuits are baking, prepare the strawberries by hulling and slicing. Combine the citrus juices and honey in a small bowl; whisk until the honey is dissolved.

Pour the honey-sweetened juice over the sliced strawberries and toss to evenly coat the berries. Let the sweetened strawberries stand and macerate while the biscuits bake.

In a stand mixer with the whisk attachment, whisk the whipping cream, vanilla extract and powdered sugar until soft peaks form. Split the biscuits and add a layer of strawberries. Add the biscuit top and top with a generous dollop of whipped cream.

Introduction by Steve Makela.

Recipe sourced from Cooking at the Cottage — Kentucky’s only independent culinary retail store with Louisville’s premier cooking school for consumers.

Photo courtesy of Linda Kunz Bayens.

For more recipes from Cooking at the Cottage, visit cookingatthecottage.com/recipe-box