2 lb Strawberries (about 7 cups);
-hulled, halved
1/2 c Sugar; (plus 3 tablespoons)
1/2 tb Raspberry preserves
1 c Whipping cream; chilled
1 ts Vanilla
BUTTERMILK BISCUITS
2 c All purpose flour
1 tb Sugar
2 ts Baking powder
1/2 ts Salt
10 tb Unsalted butter; cut into
-pieces, chilled
2/3 c Buttermilk; (plus 1
-tablespoon), chilled
Combine strawberries, 1/2 cup sugar and raspberry preserves in a large
bowl; toss to coat. Let stand until syrup forms, tossing occasionally,
about 1 hour.
Beat chilled whipping cream, vanilla extract and remaining 3 tablespoons
sugar in another large bowl until stiff peaks form. (Can be made 6 hours
ahead. Cover separately and chill.)
Cut Buttermilk Biscuits in half. Place each biscuit bottom in shallow bowl.
Top each generously with strawberries and whipped cream. Cover fruit and
cream with biscuit tops. Dust biscuits with powdered sugar and serve.
Buttermilk Biscuits: Preheat oven to 375?F. Sift flour, sugar, baking
powder and salt into large bowl. Add butter and rub in with fingertips
until mixture resembles coarse meal. Gradually add buttermilk, tossing with
fork until large moist clumps form. Gather dough into ball. Divide into 4
pieces. Shape each piece into 3-inch round. Transfer to baking sheet,
spacing evenly.
Bake biscuits until tester inserted into center comes out dry, about 20
minutes (biscuits will be pale). Transfer biscuits to a rack and cool to
lukewarm. (Can be prepared 6 hours ahead. Cool. Wrap tightly in aluminum
foil and store at room temperature. Before serving, rewarm in 350?F oven
for
5 minutes.)
Yields
4 Servings