Recipe by Boulevard Restaurant in San Francisco
• 2 1/4 c. self rising flour
• ¼ t. salt
• ½ c. sugar
• 2 c. heavy cream
• 6 T. butter, melted
• extra sugar, about ½ c.
• ½ c. heavy whipping cream, very chilled
• 1 T. sugar
• 1 zest of 1 lemon
For the Biscuits
Preheat the oven to 400°F. Combine flour, sugar and salt and mix well. Fold in cream until the mixture forms a stiff dough, make sure not to overmix. Place dough onto a cutting board and pat with your hands into a six inch square, two inches thick. Cut into 9 (2- inch) squares. Dip top in the melted butter and then in the sugar, then place on an ungreased cookie sheet and bake at 400° F. for approximately 15 minutes, or until they spring back when pressed lightly. Allow to cool and remove from the sheet pan.
Rinsed and halved—or quartered. Toss the strawberries in a couple of tablespoons of sugar and splash of nice Vin Santo, or Sauterne, and allow to macerate.
Chill the bowl, whisk and cream in the freezer for a few minutes to ensure the best result. Beat the ingredients together until soft peaks form.