1 1/2 pints strawberries, hulled and quartered
1/4 cup granulated sugar, or to taste
1/2 cup well chilled heavy cream
3 tablespoons sour cream
1 tablespoon confectioners' sugar, or to taste
1/2 teaspoon vanilla
4 cream biscuits, see recipe
In a large
bowl combine 1 pint of the strawberries and the granulated sugar and
with a potato masher mash the berries gently until they release
their juices, being careful not to crush them to a pulp. Add the
remaining 1/2 pint of berries. Let the mixture stand at room
temperature, stirring occasionally, for 1 hour.
In a bowl
beat the heavy cream with the sour cream and the confectioners'
sugar until it holds a soft shape and beat in the vanilla. Split the
biscuits horizontally with a fork, arrange the bottom halves on 4
plates, and spoon the strawberry mixture over them. Top the
strawberry mixture with some of the whipped cream and arrange the
biscuit tops on the cream. Serve the remaining cream separately.
Prep Time: 1 hours 15 minutes