This traditional early Summer dessert is a celebration of the strawberry and the first harvest from the garden paired with the humble homey rich crumbly butter biscuit and some thick fresh cow's cream. Wickedly deviant (and incredibly slick) only because the biscuit dough is pushed into a 1/2 cup measuring cup instead of rolled and cut. Super easy. Life is good. O, Canada!
Weigh 3/4 cup heavy cream and 2 eggs into the TM bowl; whisk to combine for 10 seconds at speed 4
Bring together very loosely in a ball; do not overwork this dough
Slice each biscuit in half gently when cool with a very sharp or serrated knife, as they are crumbly and somewhat fragile; reheat at 400 F for 5-10 minutes just before serving (slice first, when cold)
Remove hot sliced biscuits from oven
Layer bottom half of each biscuit with 1/4 cup strawberries; top with a generous dollop of cream
Making a Double Batch
Add the butter to the flour by 1/3, turbo for 1 second after each addition, and when adding in the last third, turbo for 2 seconds 5 times, then proceed with the recipe as usual
Amount of Strawberries
4 cups of sliced berries is enough for 8 servings, but I find that almost everyone is looking for more berries and cream when halfway through their dessert, so find it nice to have extra to pass around!