# Components:
→ Black Sesame Biscuits
01 - 2 cups all-purpose flour
02 - 1/3 cup black sesame seeds, toasted and finely ground
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt
06 - 1/2 cup cold unsalted butter, cubed
07 - 2/3 cup cold heavy cream, plus extra for brushing
08 - 1 large egg
→ Macerated Strawberries
09 - 1 pound fresh strawberries, hulled and sliced
10 - 3 tablespoons granulated sugar
11 - 1 teaspoon lemon juice
→ Whipped Cream
12 - 1 cup cold heavy cream
13 - 3 tablespoons powdered sugar
14 - 1 teaspoon pure vanilla extract
# Method:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, ground black sesame seeds, sugar, baking powder, and salt.
03 - Cut cold butter into the dry ingredients using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Whisk together 2/3 cup heavy cream and egg in a small bowl. Add to dry mixture and stir just until combined without overmixing.
05 - Turn dough onto a lightly floured surface, gently pat into 1-inch thick circle, and cut out biscuits with a 2½-inch round cutter.
06 - Place biscuits on prepared baking sheet, brush tops with extra heavy cream, and bake for 16 to 18 minutes until golden brown. Cool on a wire rack.
07 - Combine sliced strawberries, sugar, and lemon juice in a bowl. Toss to coat and let macerate for 15 minutes, stirring occasionally.
08 - Beat heavy cream, powdered sugar, and vanilla extract to soft peaks using an electric mixer or whisk.
09 - Split cooled biscuits horizontally. Place bottom halves on plates, spoon whipped cream and strawberries generously over them, then top with biscuit halves. Add extra cream and berries if desired.
