1 Whipped
Cream or Cool WhipCut the stems off the strawberries and cut each berry into slices. Place in a bowl and sprinkle with the sugar. Stir it up slightly.
1 Cover
the bowl and let it stand at room temperature for an hour. This allows the strawberries to macerate or to release their juices.
1 Preheat
the oven to 425 degrees. Line a sheet pan with parchment or a Silpat.
1 Mix
together the dry ingredients. Add the butter and use a pastry blender or fork to cut the butter into the flour mixture. The mixture should resemble coarse crumbs. Refrigerate the mixture to keep the butter cold.
1 Whisk
together the 3/4 cup cream, egg, and vanilla. Pour into the center of the flour mixture and use a fork to pull the mixture into a soft dough. Work quickly so the butter stays cold.
1 Place
the dough on a floured surface and press it into an even 6x12 rectangle. Use a cookie cutter or glass cup to cut out 8-12 circles. You will need to reform the dough to get that many.
1 Place
the circles on the sheet pan and refrigerate them for 20-30 minutes before baking.
1 Use
a pastry brush to brush the chilled dough with the reserved Tablespoon of cream. Sprinkle the tops of the circles with the sugar. Bake for 12-14 minutes. Remove and cool.
1 Layer
the biscuits with the macerated strawberries and cream. You can also crumble the biscuits in a bowl and top with the strawberries and cream.
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