2.3 cups self raising flour (fluff up and spoon, don't pack)
0.5 cup cup heavy whipping cream sour at room temperature
1 pound strawberries trimmed sliced
1.5 teaspoons sugar
2 teaspoons sugar
4 tablespoons butter unsalted cooled melted
0.3 teaspoon vanilla
0.3 cup milk whole plus a little more if needed, room temperature
Equipment
baking sheet
oven
mixing bowl
cutting board
Directions
Toss berries with sugar, cover and refrigerate for a few hours or until you are ready to make the cakes.Prepare Biscuits (Makes
Mix the cool melted butter, sour cream, milk and sugar together in a mixing bowl.
Add all but 2 tablespoons of the flour and stir just until it’s barely mixed in – if batter seems too sticky, add the rest of the flour. I used all of it and my dough was dry, but the biscuits were still good. Squish mixture with your hands until it comes together, but don’t overwork it. Dump onto a cutting board or flat surface and shape into a plank about 3/4 inch thick. Using the top of a glass or biscuit cutter, cut out biscuits.
Place on baking sheet and bake at 400 for about 12-16 minutes or until biscuits seem done.
Let cool.Whipped Cream
In a chilled mixing bowl using chilled beaters, whip the cream until soft peaks form. Beat in the sugar and vanilla and beat until peaks are stiff
Assemble! Slice the biscuit, rub a little whipped cream on the cut side, spoon strawberries over whipped cream, top with more whipped cream and more strawberries or top with the other half of the biscuits. I gave everyone half a biscuit and that was fine. The rest of the biscuits went in the freezer.
