Ingredients

6 servings

　　4 cups strawberries (about two 1-pint baskets)

　　1/4 cup sugar

　　1 cup heavy cream

　　1/2 teaspoon vanilla extract

　　1 tablespoon sugar, or to taste

　　6 baked 2-inch Cream Biscuits (page 275)

　　Powdered sugar (optional)

　　

Step 1

Hull and slice: 4 cups strawberries (about two 1-pint baskets).

　　

Step 2

Stir in: 1/4 cup sugar.

　　

Step 3

Purée one quarter of the strawberry mixture. Stir the purée back into the sliced strawberries and let sit for 15 minutes. Combine in a bowl: 1 cup heavy cream, 1/2 teaspoon vanilla extract, 1 tablespoon sugar, or to taste.

　　

Step 4

Whip together, until the cream just holds a soft shape. Slice in half: 6 baked 2-inch Cream Biscuits (page 275).

　　

Step 5

Place the biscuit bottoms on serving plates. Over each biscuit, spoon strawberries and a dollop of the flavored whipped cream. Top with the other biscuit half and dust with: Powdered sugar (optional).

　　

Step 6

Serve immediately.

　　

Variation

Step 7

For the strawberries, substitute any berries in season, in any combination.

　　The Art of Simple Food