Strawberry Crème Fraîche Biscuits

     This is the first time since strawberries were planted in our garden, that I have actually had enough to do something with.  They were originally planted in one of the brick-edged garden beds; not a good idea because, of course, strawberry plants like to spread.  Plus, they seemed to languish there, barely producing more than a handful of fruit each season.  So last spring, I dug them up and moved them to the back of our yard along the fence.  They are very happy there.  The strawberries are thriving and giving me a bowlful daily!

     When I ran across this recipe for Strawberry Crème Fraîche Biscuits by Abigail Quinn, I knew that some of my garden strawberries would be baked into biscuits. 

     Both the biscuits and the strawberry whipped cream are full of tangy crème fraîche; a taste that always seems, for me, to conjure up thoughts of France. 

     Another plus for this strawberry biscuit --  it was still delicious the second day.  Usually, baked goods such as this are best eaten the day they are baked (and I would still suggest that.). But with the recipe making 12 strawberry biscuits and a good amount of the whipped crème fraîche, they've been around a while.  We are now into day 3 of eating the Strawberry Crème Fraîche Biscuits for dessert and breakfast, and I can't say that they are no longer good.  The biscuits still have a nice, tender crumb.  I'm very impressed!
     The only thing I did differently with this recipe, was to sprinkle the tops of the biscuits with turbinado sugar before baking.  Not necessary, but I really like that little crisp crunch.

Serves 12
• adapted recipe of Abigail Quinn
STRAWBERRY SWIRL
• 1 cup diced strawberries
• 2 tablespoons sugar
• 2 teaspoons lemon juice
BISCUITS
• 2 1/2 cups all-purpose flour
• 5 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 10 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
• 1/2 cup crème fraîche, homemade (recipe HERE), or purchased
• 1 large egg
• 1/4 cup buttermilk
• 1/4 teaspoon pure vanilla extract
• 1 cup diced strawberries
• Turbinado sugar, for sprinkling, optional
WHIPPED CREME FRAICHE
• 3/4 cup crème fraîche
• 1/2 cup heavy cream
• 2 tablespoons sugar
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon kosher salt
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.  Let cool completely.
2.  Make the Biscuits:  Preheat the oven to 350˚F.  Line 2 baking sheets with parchment paper.  In a medium bowl, whisk the crème fraîche with the egg, buttermilk and vanilla; set aside.  In the bowl of a food processor, pulse the flour with the sugar, baking powder, baking soda and salt.  Add the cold, cubed butter and pulse until the butter is pea-size pieces.  Pour the dry ingredients into the reserved wet ingredients and using a wooden spoon, stir the mixture until a dough just comes together.  Fold in the diced strawberries, being careful not to overmix.
3.  Scoop twelve 1/4-cup mounds of the biscuit dough onto the prepared baking sheets, about 3 inches apart.  Sprinkle tops of biscuit mounds with turbinado sugar.  Bake the biscuits for about 30 minutes, until browned; shifting the pans from top to bottom and front to back halfway through baking.  Transfer the biscuits to a rack and let cool slightly.
4.  Make the Whipped Crème Fraîche:  Using a hand or stand mixer, whip the crème fraîche with the cream, sugar, vanilla and salt at moderate speed until medium peaks form.  Fold in the cooled strawberry swirl until just combined.  Serve with the warm biscuits.
MAKE AHEAD:  The strawberry swirl can be refrigerated for 3 days.  Fold into the whipped crème fraîche before serving.

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