It’s all about that biscuit.
Sponges and fluffy cakes showcase strawberries and cream beautifully, but when we developed this recipe, we wanted to replicate that classic, buttery-sweet biscuit we remember devouring when we still needed a booster seat at the dinner table. It’s sturdy enough to pile up with fresh cream and strawberries, but soft and flaky when you fork into it.
There are a few touches that give it a special twist: coarse sugar adds a little sparkle to each biscuit, and sweet vanilla bean and fresh mint leaves bump up the flavour and colour. (When a dish looks good, it tastes even better!)
While local berries are in abundance, this is the fail-safe, low-effort dessert to keep in your back pocket for casual barbecues and evening get-togethers alike. Here’s how to get the biscuits just right:
Kitchen tip: If the strawberries you bought aren’t quite ripe enough, stir in 1 tbsp granulated sugar with your sliced berries and let stand for at least 30 minutes before using.