Preparation time: 30 min
Cooking time: 16 min at 400°
2 cups all-purpose flour
1/3 cup + 1 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup cold butter, cut up
2/3 cup buttermilk
1 large egg, lightly beaten
1 cup diced strawberries
2 cups sliced strawberries mixed in 2 tbsp sugar
1 cup heavy cream whipped with 1 tbsp sugar
1 quart (2 cups) hulled strawberries
1/4 cup sugar
Heat oven to 400°. Coat baking sheet with cooking spray. Mix flour, 1/3 cup sugar, baking powder, baking soda, and salt. Cut in butter with pastry blender (or 2 knifes) until crumbly.
Stir in buttermilk, egg and diced strawberries. Knead few times to blend.
Drop batter by 1/3 cups in 8 mounds onto baking sheet. Sprinkle with remaining tbsp sugar.
Bake at 400° for 16 min untoil golden. Cool on rack.
Puree 1 quart strawberries and 1/4 cup sugar in food processor. Strain.
Spoon 2 tbsp sauce onto each of 8 plates. Slice each biscuit in half horizontally. Place bottom half on dishes. Spoon 1/4 cup berries on each. Dollop with whipped cream; cover wiht biscuit top. Garnish with cream and sauce.