Juicy strawberries get tossed with sugar until they release a glossy, syrupy juice, then piled high between warm, golden-topped biscuits. Those biscuits bake up with crisp, craggy edges and a tender, flaky interior, thanks to cold butter worked into the dough until it's just crumbly enough. A cloud of vanilla-scented whipped cream, beaten to soft, billowy peaks, finishes the whole thing off before it's served immediately while everything's still warm and cool at once. It's the kind of dessert that looks impressive but comes together with basic pantry staples and a little patience while the berries macerate. This one's a great pick for a gluten free spread, especially in summer when strawberries are at their peak. Assemble it right before serving so the biscuits stay crisp and the cream stays perfectly billowy.
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Learn more ā6 servings
Toss the sliced strawberries with 3 tbsp granulated sugar in a medium bowl until evenly coated. Set aside at room temperature for at least 30 minutes, until the berries have released their juices and the sugar has dissolved into a light syrup.
Preheat the oven to 425Ā°F (220Ā°C). Line a baking sheet with parchment paper.
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