Ingredients
Scale
- 2 cup White Lily self rising flour
- 1/3 cup cold butter
- 1/4 cup sprinkles
- 2/3 cup buttermilk**
- 1 cup heavy whipping cream
- 1 tsp clear imitation vanilla extract
- 3 tbsp powdered sugar
- 1/2 cup strawberries, diced
- powdered sugar (optional)
- chocolate sauce (optional)
Instructions
- Preheat oven to 500 F
- In a large bowl add self rising flour and cold butter. Use a pastry cutter or a fork and cut the butter into the flour until you have a pea-sized pieces of butter. Add the sprinkles, and 1/2 cup of butter milk and mix with fork. Add the rest of the butter milk until the dough comes together.
- Knead the dough 2-3 times and place on a floured countertop. Roll out the dough until it is 1/2 inch thick. Use a 3 or 4 inch biscuit cutter or cookie cutter to cut out biscuits. Roll out the leftover dough and cut out the rest of the biscuits until all the dough is used.
- Place biscuits on a parchment lined baking sheet 1 inch apart and bake for 8-12 minutes or until the tops are golden brown. Cook on a rack for 10 minutes.
- While the biscuits are cooking, add heavy cream, imitation vanilla extract and powdered sugar to a large mixing bowl. Mix on high speed with a stand or hand mixer until you get stiff peaks.
- To assemble, cut the biscuits in half. Spoon whipped cream onto the bottom half of the biscuit. Top with diced strawberries and top half of the biscuit. Drizzle on chocolate sauce and dust with powdered sugar.
Notes
** if you don’t have buttermilk just add 1 tbsp of lemon juice to 2/3 cup milk, stir and let it sit for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
