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“If you've never gone out and picked fresh strawberries at a U-pick farm, you're missing out! From the June 2005 issue of Gourmet.”
1hr 25mins

Ingredients Nutrition


  1. For the strawberries: Toss strawberries with granulated sugar in a large bowl and let stand 5 minutes.
  2. Gently press strawberries with potato masher to help release their juices, being careful not to crush them to a pulp.
  3. Let stand at room temperature, stirring occasionally, 45 minutes to 1 hour.
  4. Beat together heavy cream, sour cream, confectioner's sugar (to taste), and vanilla in a bowl with an electric mixer at medium-high speed until it hold a soft shape (not stiff).
  5. For the biscuits: Put oven rack in middle position and preheat oven to 425 degrees.
  6. Sift together flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl.
  7. Blend in butter with your fingertips until mixture resembles coarse meal.
  8. Add buttermilk and stir with a fork until a dough just forms (dough will be moist).
  9. Turn dough out onto a well-floured surface and knead gently 6 times.
  10. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, into an 8"x5" rectangle.
  11. Cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2 1/2 inch) squares, flouring knife between cuts.
  12. Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging them 2 inches apart, and brush tops with milk or cream.
  13. Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.
  14. When ready, split biscuits horizonally with a fork and arrange 2 halves, split sides up, on each of 6 plates.
  15. Top with strawberries and juice, then with whipped cream.

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