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1
Make the strawberry swirl In a small saucepan, cook the strawberries with the sugar and lemon juice over moderate heat until the berries break down and the juices thicken, about 12 minutes.
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2
Let cool completely.
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3
Make the biscuits Preheat the oven to 350.
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4
Line 2 rimmed baking sheets with parchment paper.
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5
In a medium bowl, whisk the flour with the sugar, baking powder, baking soda and salt.
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6
Using a pastry cutter or 2 knives, cut the butter into the dry ingredients until pea-size pieces form.
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7
In another medium bowl, whisk the creme fraiche with the egg, buttermilk and vanilla.
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8
Stir the creme fraiche mixture into the dry ingredients until a dough just comes together.
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9
Fold in the diced strawberries, being careful not to overmix.
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10
Scoop twelve 1/4-cup mounds of the biscuit dough onto the prepared baking sheets, about 3 inches apart.
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11
Bake the biscuits for about 30 minutes, until browned; shift the pans from top to bottom and front to back halfway through baking.
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12
Transfer the biscuits to a rack and let cool slightly.
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13
Make the whipped creme fraiche In a large bowl, using a hand mixer, whip the creme fraiche with the cream, sugar, vanilla and salt at moderate speed until medium peaks form.
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14
Fold in the cooled strawberry swirl until just combined.
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15
Serve with the warm biscuits.
