Strawberry Creme Fraiche Biscuits



  • 1 cup diced strawberries
  • 2 tbsps sugar
  • 2 tsps fresh lemon juice
  • 2 1/2 cups all-purpose flour
  • 5 tbsps sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 stick, cold (grated) butter
  • 1/2 cup crème fraiche
  • 1/4 cup buttermilk
  • 1/2 tsp pure vanilla extract
  • 1 cup diced strawberries
  • 3/4 cup crème fraiche
  • 1/2 cup heavy cream
  • 2 tbsps sugar
  • 1/2 tsp pure vanilla extract
  • 12 tsp salt


Make the strawberry swirl

1. In a small saucepan, cook the strawberries with sugar and lemon juice over moderate heat until the berries break down and the juices thicken, about 12 minutes.  Let cool completely.

 Make the biscuits

2.  Preheat oven to 425.  Line 2 baking sheets with parchment paper.  In a medium bowl, whisk the flour with the sugar, baking powder and salt.  Using a pastry cutter or food processor mix the flour mixture and butter together until butter is pea size.  In another medium bowl, whisk the creme fraiche with the egg, buttermilk and vanilla.  Stir the creme fraiche mixture into the dry ingredients until a dough just comes together.  Fold in the diced strawberries, being careful not to overmix.

3.  Scoop twelve 1/4-cup mounds of the biscuit dough onto the prepared baking sheets, about 3 inches apart. Bake the biscuits for about 30 minutes, until browned; shift the pans from top to bottom and front to back halfway through baking. Transfer the biscuits to a rack and let cool slightly.

4. In a large bowl, using a hand mixer, whip the crème fraîche with the cream, sugar, vanilla and salt at moderate speed until medium peaks form. Fold in the cooled strawberry swirl until just combined. Serve with the warm biscuits. 



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