Instructions
- Preheat oven to 425°F (220°C).
- To make the Biscuits, whisk together the Pastry Flour, Caster Sugar, Baking Powder, and Sea Salt in a large bowl.
- Cut in the Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the Crème Fraîche, mixing until just combined. Do not overmix.
- Turn dough out onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Cut out biscuits using a 2.5-inch round cutter.
- Place biscuits on an ungreased baking sheet and bake for 14-17 minutes, or until golden brown.
- While biscuits are baking, prepare the Strawberry Filling. In a medium bowl, combine the quartered Strawberries, Sugar, Balsamic Glaze, and Lemon Zest. Let sit for 30 minutes to macerate.
- To make the Whipped Cream, beat the Heavy Cream with an electric mixer until soft peaks form. Gently fold in the Mascarpone Cheese, Powdered Sugar, and Vanilla Bean Paste until combined. Be careful not to overbeat.
- Split the warm biscuits in half. Spoon Strawberry Filling over the bottom half of each biscuit. Top with Mascarpone Whipped Cream and the top half of the biscuit. Serve immediately.
