A Southern staple, these juicy, heart-shaped fruits spooned over sweet, moist biscuits are a faithful crowd-pleaser.
2 containers fresh strawberries [quartered]
3/4 cup sugar [divided]
1/4 teaspoon almond extract [optional]
1 cup whipping cream
2 tablespoons sugar
2 3/4 cups all-purpose flour
4 teaspoons baking powder
3/4 cup cold butter [cut up]
2 large eggs [lightly beaten]
1 container sour cream
1 teaspoon vanilla extract
Garnish: fresh mint sprigs
How to Make It
Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.
Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.
Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.
Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)