How to make it

  • for biscuits:
  • Preheat the oven to 425 degrees. In a large bowl, combine the flour, sugar, baking powder, and salt. Using a pastry blender cut in the sour cream until the mixture forms coarse pieces. Add the sour cream and stir the mixture with a fork until most of the dry ingredients have been moistened. Turn the ingredients onto the counter and knead and fold until the dough is formed. Do not knead longer than necessary. Roll or pat the dough to about 3/4-inch thickness and cut with a small biscuit cutter.
  • Place the biscuits on a parchment lined baking sheet with the edges touching. Bake for about 14 minutes or until the tops are just golden brown.
  • For Filling:
  • Whip cream until soft peaks form, add creme fraiche and whip until incorporate, adding sugar little by little until sweet to you liking.
  • For macerated strawberries:
  • Sprinkle sugar and lemon juice over strawberries, toss to combine, place in fridge for at least an hour - overnight.
  • To assemble:
  • Cut each biscuit in half, place bottom halves into each mason jar. Add macerated strawberries along with a little of the syrup, pipe in whipped cream mixture then top with biscuit top. Sift powdered sugar over top and garnish with fresh mint. Can be kept in fridge until ready to serve (4 hours max)

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