Ingredients Jump to Instructions ↓

  1. 2 pints fresh strawberries

  2. 1/4 cup granulated sugar or add more sugar to taste

  3. 2 cups unsifted all-purpose flour

  4. 1/4 cup granulated sugar

  5. 1 tablespoon baking powder

  6. 1/2 teaspoon salt

  7. 1/2 cup,

  8. 1 stick, butter or margarine, cut into chunks

  9. 2/3 cup milk

  10. 1 cup heavy cream, whipped stiff or equivalent amount of Redi-Whip or Cool Whip

Instructions Jump to Ingredients ↑

  1. : Thoroughly wash strawberries before hulling. Otherwise juice is lost into the water and berries become water-logged. Drain and remove hulls. Thinly slice berries into into a medium bowl. Toss with 1/4 cup sugar. Refrigerate. Additional juice will form as strawberries stand. Preheat oven to 425 degrees F. In a large bowl, combine flour, sugar, baking powder and salt. Using a pastry blender or two knives, cut in 1/2 cup butter until mixture resembles coarse cornmeal. In center of mixture, make a well. Pour in milk. Lightly mix with a fork until the flour mixture is moistened. Dough will be lumpy. Turn dough out onto a clean, lightly floured work surface. Knead dough 8 to 10 times or until smooth. Do not over work or biscuits will be tough. Roll dough to 3/4 inch thick. With a floured biscuit cutter, using a straight up and down motion, cut biscuits. Lightly press scraps together and re-roll. Cut additional biscuits. You should get at least 12 biscuits altogether. Place biscuits about 1 inch apart on an ungreased cookie sheet. Bake on center rack of oven for 11 to 13 minutes or until tops of biscuits are a light golden color. Split biscuits. Place 2 halves, cut side up in 6 dessert dishes. Spoon half the strawberries over the biscuits. Top strawberries with 2 additional biscuit halves, cut side down. Spoon remaining strawberries over the biscuits. Garnish each serving with a generous spoonful of whipped cream. Serve immediately.


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