Recipe information
Yield
6 servings
Ingredients
4 cups strawberries (about two 1-pint baskets)
1/4 cup sugar
1 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon sugar, or to taste
6 baked 2-inch Cream Biscuits (page 275)
Powdered sugar (optional)
Preparation
Step 1
Hull and slice: 4 cups strawberries (about two 1-pint baskets).
Step 2
Stir in: 1/4 cup sugar.
Step 3
Purée one quarter of the strawberry mixture. Stir the purée back into the sliced strawberries and let sit for 15 minutes. Combine in a bowl: 1 cup heavy cream, 1/2 teaspoon vanilla extract, 1 tablespoon sugar, or to taste.
Step 4
Whip together, until the cream just holds a soft shape. Slice in half: 6 baked 2-inch Cream Biscuits (page 275).
Step 5
Place the biscuit bottoms on serving plates. Over each biscuit, spoon strawberries and a dollop of the flavored whipped cream. Top with the other biscuit half and dust with: Powdered sugar (optional).
Step 6
Serve immediately.
Variation
Step 7
For the strawberries, substitute any berries in season, in any combination.
