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1
Preheat the oven to 350 degrees F.
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2
Combine the flour, 1/4 cup of sugar, baking powder and salt in a bowl.
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3
Add the butter and cut it into the flour using a pastry cutter or two knives until the smallest pieces of the mixture are no larger than a pea.
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4
Whisk together one egg and the heavy cream.
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5
Add it to the dry mixture and stir the dough with a fork until it just comes together.
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6
Transfer the dough to a well-floured surface and press it down with your fingers until its about 1 inch thick.
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7
Use a 3 inch biscuit cutter to cut out 4 circles.
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8
Place them on an ungreased cookie sheet, a few inches apart.
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9
Whisk the other egg in a small bowl and brush the tops of the biscuits with it.
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10
Sprinkle with the large grain sugar.
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11
Bake the biscuits for about 30 45 minutes (until the tops are golden).
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12
Remove from the oven and cool until warm.
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13
While the biscuits are baking, combine the strawberries with the vinegar, sugar and lemon zest, and allow them to sit on the counter for 20-30 minutes.
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14
Pour the cream into a large bowl, add the sugar and vanilla extract.
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15
Use a hand blender with a whisk attachment to whisk on high speed for a minute or two until the cream holds soft peaks.
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16
Slice the biscuits in half, then evenly divide the strawberries between the four bottom halves of the biscuits.
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17
Next, drop a generous dollop of whipped cream over the berries, and place the biscuit halves on top.
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18
Serve with additional whipped cream and macerated strawberries on the side.
