Makes 12 servings

I pint strawberries, quartered

3 tablespoons granulated sugar (or to taste)

1 teaspoon grated orange rind (or orange liquere)

1-1/2 cups whipping (35%) cream

1 teaspoon vanilla extract (optional)

Sour Cream Biscuits:

2 cups all purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup cold unsalted butter, cubed

1 cup full fat sour cream

1 large egg

Sour Cream Biscuits: In food processor pulse together flour, sugar, baking powder, baking soda and salt. Using pulse button,  cut in butter until crumbly. (Or combine dry ingredients in bowl and cut in butter with fingers or pastry blender).

In separate bowl, whisk together sour cream and egg; add to flour mixture, pulsing (or stirring with fork) to make ragged, slightly sticky dough.

Turn out dough onto floured counter, and gently knead about 10 times to make smooth dough that doesn’t stick to the work surface. Divide dough into thirds and pat each half into a 3-inch thick disk.  Cut each disk into four triangles.

Place on parchment paper-lined floured baking sheet. Brush tops with about 1 tablespoon of the whipping cream and sprinkle tops with some sugar. Bake in center of 450°F oven until golden and puffed, about 15 to 18 minutes. Transfer to rack and let cool.

Meanwhile, mix together strawberries, sugar and orange zest; cover and let stand for at least 20 minutes or until juices form.

Whip remaining cream with remaining sugar and vanilla until soft peaks form.

To serve: Split biscuits in half horizontally; top bottom half with berries and juices, cream and then biscuit top.

 

 

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