My favorite summer dessert, from Everyday Food
Has Kim tried this? No
2.5 cups all-purpose flour, plus more for dusting
1/2 c cold unsalted butter, cut into small pieces
1/3 c plus 1 tbsp sugar
2.5 tsp baking powder
1 tsp salt
1 c milk
Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 c sugar, baking powder, and salt. Process until mixture resembles coarse meal. Add milk; pulse until just moistened, 4 or 5 times. Do not overprocess.
Turn out dough onto lightly floured surface. With floured hands, gently pat dough into a 4-by-8-inch rectangle.
Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with remaining tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet.
Hull and quarter 1.5 lbs (about 6 cups) fresh strawberries; toss in a medium bowl with 1/4 c sugar. Let stand until syrupy,tossing occasionally, at least 20 minutes, or up to 1 day, covered and refrigerated.
In a deep mixing bowl, beat 1 c heavy cream until soft peaks form. Sprinkle 1 to 2 tbsp sugar over cream; beat until soft peaks return. Do not overbeat. Can be refrigerated, covered, for up to two hours before serving.
Split biscuits with a serrated knife. Layer with berries and whipped cream.