准备

Make the biscuits:

• Line a heavy baking sheet with parchment. Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to pick up any dry ingredients remaining in the bottom of the bowl and to create a loose ball.
• Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to the parchment-lined baking sheet, cover with plastic wrap, and chill for 20 minutes. Meanwhile, heat the oven to 425°F. Remove the dough from the refrigerator and trim about 1/4 inch from each side to create a neat, sharp edge (a bench knife or a pastry scraper works well, or use a large chef’s knife, being sure to cut straight down). Cut the dough into 9 even squares (about 2-1/2 inches square) and spread them about 2 inches apart on the baking sheet. With a pastry brush or the back of a spoon, brush each biscuit with a thin layer of cream and sprinkle generously with sugar. Bake until the biscuits are medium golden brown on top and the bottoms are golden brown, 18 to 20 minutes.

准备浆果：

• Toss the berries with 1 Tbs. sugar and taste. If they’re still tart, sprinkle with another 1 to 2 Tbs. sugar. Let sit at room temperature until the sugar dissolves and the berries begin to release their juices, at least 30 minutes but no more than 3 hours.
  

Whip the cream:

• Pour the cream into a cold mixing bowl and beat with a hand mixer until it begins to thicken. Add the sugar and vanilla extract and, using a whisk, continue to beat by hand until the cream is softly whipped or until the whisk leaves distinct marks in the cream; it should be soft and billowy but still hold its shape.

  

组装脆饼：

• 虽然饼干仍然温暖，但用锯齿刀将它们水平分成一半。对于每份食物，将饼干的下半部分放在盘子上。在饼干上sc大约1/2杯浆果及其果汁。添加一小块鲜奶油，并盖上饼干的上半部。上面放一些浆果和一小滴奶油。