This dessert is summertime eating at its best, a dish that highlights the freshness of its ingredients and the purity of its flavors. And it's easy to teach kids to make, too.

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Ingredients

For the berries
For the biscuits
For the whipped cream

Directions

Instructions Checklist
  • Prepare the berries: Toss the strawberries with lemon juice and sugar to combine. Let macerate at room temperature 1 hour.

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  • Meanwhile, make the biscuits: Preheat oven to 375 degrees. Whisk to combine flour, sugar, baking powder and salt in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour mixture until mixture resembles coarse meal. Add 1 cup cream and stir with a fork just until dough starts to come together but is still crumbly.

  • Turn out dough onto a lightly floured surface and pat into a rough 6-inch square, about 1 inch thick. With a 2 1/2-inch round cutter dipped in flour, cut four biscuits from dough and place them, evenly spaced, on a parchment- lined baking sheet. Gather dough scraps together, fold once, and gently pat into a rectangle; cut out two more biscuits. Whisk egg and remaining 1 tablespoon cream, then brush egg wash over tops of dough rounds. Chill in the refrigerator for 20 minutes.

  • Bake until tops are golden brown, rotating sheet halfway through, about 25 minutes. Transfer biscuits to a wire rack and let cool slightly.

  • When ready to serve, whip cream in a chilled bowl until soft peaks form. Split biscuits in half, and place a bottom half on each plate. Top generously with berries and their juice, then with remaining biscuit halves and dollops of whipped cream. Scatter a few more strawberries on top and around each plate.

Reviews (2)

111 Ratings
  • 5 star values: 13
  • 4 star values: 22
  • 3 star values: 43
  • 2 star values: 22
  • 1 star values: 11
Rating: 1 stars
04/07/2019
no adjustments. horribly sticky mess! NEVER ever will I use cold butter again. you can never get it to the right consistency u less you keep at it for 20 minutes...by then you might as well just use 60 degree room temp butter! i do not see the point of refrigerated temp cold butter. I'm 65 & my mother & grandmother never did, even in summer. The rest of this recipe...too hard to work with as its an overly sticky mess.
Rating: 5 stars
06/01/2015
This recipe was super yummy. Guests loved it. I changed one thing, I added 1 T. of sugar and lemon zest to the whipped cream and I needed to use a whole cup of heavy whipping cream to serve 6 people (instead of only 1/2 cup). Will definitely make again. Amazing flavor!!