Make It

1 quart organic strawberries, cut in halves

3 tablespoons coconut sugar

1 teaspoon lemon zest

1 cup heavy cream

1 tablespoon sugar (optional)

2 cups self rising flour

3 tablespoons less processed/ golden sugar

1/4 teaspoon salt

1 stick butter cut in quarters

3/4 cup + 1 tablespoon heavy cream

make it

1. In a large container mix the strawberries, coconut sugar, and lemon zest and allow to maserate for at least 2 hours.

2. In a medium bowl mix the flour, sugar, and salt together with a small whisk until incorporated.

3. Toss the butter in the flour mixture and using a box grater or micro plane grate the butter into the dry mix. Use a fork and gently stir to combine.

4. Make a well in the middle of the bowl and pour in the 3/4 cup heavy cream. Gently stir in the dry ingredients. Using your hands start to bring the dough together and pour out onto a wooden board or cleaned countertop.

5. Form the dough into a square and cut into four sections. You want the biscuits to be about 1 inch high.

6. Brush the top of the biscuits with your 1 tablespoon of cream and sprinkle with your 1 tablespoon of sugar.

7. Freeze for about 30 minutes and bake at 350 degrees until golden brown on top and lightly golden on the bottom. This should be 40-45 minutes.

8. While the biscuits cool whip the heavy cream in a bowl until medium peaks form. Add the sugar if necessary.

9. Serve the biscuits cut open with heaping dollops of whipped cream and strawberries.