This traditional dessert has been updated with a combination of whole-wheat and all-purpose flour, which gives the biscuits a slightly nutty and more crumbly texture. The whipped cream and fresh strawberry filling is as classic as ever.
Heat oven to 425 degrees. Combine flours, baking powder, 1/4 cup sugar, and salt in a bowl. Add 1 1/4 cups cream; combine. Turn out onto a floured surface; knead.
When smooth, press dough to about 1 inch thick. Use a 2-inch circle cutter or a glass to cut biscuits, dipping cutter in flour as needed. Press scraps together; cut out remaining biscuits. Dip top of each in melted butter, and transfer to a parchment- lined baking sheet. Bake 10 to 12 minutes, until golden.
Sprinkle berries with remaining sugar; stir. Whisk remaining 1 1/2 cups cream in a bowl until soft peaks form. Serve biscuits and berries topped with whipped cream.