- 2 1/2pounds strawberries, hulled(8 cups)
- 6tablespoons sugar
- 1/2cup plus 1 tablespoon half and half
- 1 large whole egg, lightly beaten
- 2cups all-purpose flour
- 3tablespoons sugar, plus 2 for sprinkling
- 1tablespoon baking powder
- 1/2teaspoon salt
- 8tablespoons unsalted butter, cut into 1/2 inch pieces, chilled
- 1 large egg white, lightly beaten
- 1 large egg
- 1 large egg yolk
- 3tablespoons unsalted butter
- 1/2cup sugar
- 3tablespoons fresh lemon juice
- 1/2teaspoon finely grated lemon peel
- 1Pinch salt
- 1cup heavy cream, chilled
- 1tablespoon sugar
- 1teaspoon vanilla extract
Lemon Curd: Whisk egg and egg yolk in medium bowl, set aside. Melt butter in medium metal bowl set over large saucepan of simmering water. To this metal bowl, whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F (it will continue to thicken upon standing). Transfer to small bowl. Cover with plastic wrap and freeze 1 hour to cool or refrigerate for up to days in an airtight container until ready to use.
Strawberries: Using potato masher, mash 2 cups strawberries in a large bowl. Cut all remaining strawberries into 1/4 inch thick slices. Stir sliced strawberries and sugar into crushed strawberries. Refrigerate mixture until sugar has dissolved and strawberries are juicy, at least 30 minutes up to 2 days.
Biscuits: Preheat oven to 425 degrees F.
In a large bowl, whisk half-and-half and whole egg together. Set aside.
In food processor, pulse flour, 3 tablespoons sugar, baking powder and salt until combined, about 5 pulses. Scatter butter over top and pulse mixture until it resembles coarse meal, about 15 pulses. Stir flour mixture into half and half/egg until large clumps form.
Turn dough onto lightly floured counter and knead gently until dough comes together (don’t overwork dough!). Pat dough into 9×6-inch rectangle about 3/4 inch thick. Using floured 2 1/4 inch round cutter (I used the top of a glass), stamp out 6 dough rounds, reshaping dough as needed. Space rounds at least 1 1/2 inches apart on parchment paper or nonstick mat lined baking sheet. Refrigerate for 20 minutes.
Brush tops with egg white and sprinkle evenly with remaining 2 tablespoons sugar. Bake 12-14 minutes or until tops of biscuits are golden. Transfer biscuits immediately to wire rack to cool. If not using immediately, store in airtight container once cooled.
Lemon Curd Whipped Cream: Beat heavy cream, sugar and vanilla extract on medium low for 1 minute. Increase speed to high and whip until soft peaks form, about 3 minutes. Gently fold cooled Lemon Curd into Whipped Cream until completely combined.
Assemble: Split each biscuit in half and place biscuit bottom on individual plates. Spoon equal portions of strawberries onto biscuits followed by dollops of Lemon Curd Whipped Cream, then place biscuit tops on whipped cream. Serve immediately.