Recipe courtesy of Sara Moulton
Yield:
8 servings
Level:
Easy

Ingredients

Directions

In a large bowl combine 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. 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 8 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.

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