The biscuits are going to be a challenge. Tonight’s first attempt was more cakey-cookie than biscuit. One problem is likely the expired baking powder, which I will replace in my next market trip. The strawberries and construction match the Glen-Mor version, so round two will focus on biscuits and update the ingredients.
Servings: 6
Fresh
1-1/2 lbs. strawberries
1/3 cup plus 1 Tbsp. heavy cream, divided
1/3 cup half and half
6 Tbsp. butter, cold
1 cup Whipped Cream
Pantry
1-2/3 cups all-purpose flour, plus extra for dusting
1 Tbsp. plus 1/2 tsp. baking powder
5 Tbsp. granulated sugar, divided
1/4 tsp. salt
Make dough and chill
In a large mixing bowl, combine flour, baking powder, 3 Tbsp. sugar, and salt. Cut butter into small pieces, 1/2-inch square, and add to flour mixture. Combine using a pastry cutter or fork until mixture resembles coarse crumbs. Add 1/3 cup heavy cream and half and half. Stir with a spoon until dough forms. Turn dough onto flour-dusted counter and knead several times. Form dough into a circle approximately 1-inch thick and 7-inch diameter. Cut 6 biscuits with a 2-1/2-inch biscuit cutter. Transfer to a plate, cover with plastic wrap, and chill for at least 30 minutes.
Bake biscuits
Preheat oven to 350 degrees-F. Place biscuits on a parchment lined cookie sheet. Brush biscuits with remaining 1 Tbsp. heavy cream. Bake for 20 minutes or until biscuits brown slightly. Remove from oven and let cool completely on cooling racks.
Make strawberries
While biscuits bake, slice strawberries and place in medium mixing bowl. Add remaining 2 Tbsp. of sugar and toss to coat. Let berries sit in sugar and release juices for 20 to 30 minutes. Mash approximately half of the berries with fork or potato masher.
Assemble and serve
Slice biscuits in half. Place bottom half on a plate and top with 1/4 cup of strawberries. Spoon juice over strawberries. Place top of biscuit on strawberries and spoon an additional 1/4 cup of strawberries with juice over biscuit. Top with Whipped Cream.
Very tasty!