2 lbs – fresh strawberries, hulled, washed and quartered
1/2 – cup sugar
3 – tablespoons White Lily all purpose flour
1 1/2 – cups White Lily all-purpose flour
2 – tablespoon sugar, plus more for top of biscuits
1/4 – teaspoon salt
1 – tablespoon baking powder
4 – tablespoons cold and cubed butter
1 1/4 – cups heavy cream
8×8 or 9×9 inch baking dish
Preheat oven to 350° degrees. Hull the strawberries and cut them into quarters and place in a baking dish (I used a glass Pyrex baking dish).
In a small bowl mix the sugar and the flour together; Sprinkle the mixture evenly over the strawberries. Toss the strawberry mixture lightly to combine.
Make the biscuit topping by combining, all the dry ingredients. Then cut in the butter to resemble coarse meal or the size of a pea. I used a pastry blender to incorporate the butter into the flour mixture.
Add cream and mix until moist. Spoon the biscuit mixture on top of the filling. It should be plopped on in clumps. You don’t want a perfectly smooth topping.
Sprinkle the biscuit topping with additional granulated sugar. Bake 25 minutes or until the biscuit topping is lightly golden brown and the filling is bubbly.
Let cool enough for the juices to thicken, then served warm by itself or with whipped cream