Ingredients
Scale
- 1 1/2 lb. (about 6 cups) fresh strawberries
- 1/3 c. plus 1/4 c. sugar
- 2 c. all-purpose flour
- 1/2 c. whole wheat flour
- 1/2 c. (1 stick) cold unsalted butter
- 2 1/2 tsp. baking powder
- 1 tsp. sea salt
- 1 c. milk (I use whole)
- turbinado
- 1 c. heavy cream
- 2 tbsp. confectioners’ sugar
Instructions
- Preheat oven to 425°. Make sweetened strawberries: Hull and quarter strawberries; toss in a medium bowl with 1/4 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated).
- In a large bowl, combine flour, 1/3 cup sugar, baking powder, and salt. Whisk. Cut in butter with a pastry fork until mixture resembles coarse meal. Add milk and combine until moistened. Do not overprocess.
- Turn out dough onto a lightly floured surface and, gently pat dough into a 4-by-8-inch rectangle. Imperfections are welcome. I prefer the rustic look.
- Cut dough into 8 squares. Transfer to a baking sheet; sprinkle with turbinado. Bake until golden, 20-25 minutes; cool on baking sheet.
- Make whip cream: In a bowl, beat heavy cream with an electric mixer until soft peaks form. Add confectioners’ sugar and beat again until combined.
- To serve, split biscuits with a serrated knife; layer with berries and whipped cream.
