Juicy strawberries get macerated in their own sweet syrup while a batch of tender, golden biscuits bakes up crisp on the outside and soft within. Each biscuit gets split and piled high with those glistening berries and their rosy juice, then finished with a billowy cloud of freshly whipped cream. The contrast of warm biscuit, cool cream, and bright fruit is what makes this dessert a summertime classic worth revisiting again and again. Simple pantry staples like baking powder, vanilla, and a touch of sugar do the quiet work of building flavor and lift in the dough. This version is a great fit for a gluten free table, letting everyone dig into the same nostalgic, berry-topped stack without a second thought. Serve it the moment the biscuits are assembled, while the cream is still soft and the juices are pooling at the base of the plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Combine the sliced strawberries and 3 tbsp granulated sugar in a medium bowl and toss to coat. Set aside at room temperature for at least 30 minutes, until the berries release their juices and the sugar dissolves into a light syrup.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
