3 tablespoons sugar,
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons butter, cold and cubed
2/3 cup half-and-half
Topping for biscuits:
8 teaspoons sugar
1/4 cup half n half
1 cup of heavy cream
1/4 cup of confectionery sugar
1 tsp vanilla
Preheat oven to 400 degrees F.
In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together. Set aside until time to serve.
In a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar. Then pulse in the cold butter cubes until a coarse meal is formed. Turn the flour mixture out into a large mixing bowl and make a well in the center. Pour in 2/3 cup half-and-half and gently mix it in with a rubber spatula or fork just until moist. (Be careful not to over mix the dough.) The dough doesn’t have to hold together well yet.
Turn the dough out onto a lightly floured surface and fold it over itself (knead) a couple of times until it just holds together and is less sticky. Pat the dough into a 6 by 12 inch rectangle, about 3/4 inch thick. Cut out 8 round 3-inch biscuits.
Transfer the biscuits to a parchment paper lined baking sheet. Brush the tops of each biscuit with the remaining half-and-half and sprinkle each with 1 teaspoon sugar. Bake in a preheated oven for 10 to 15 minutes or until the biscuits have risen and are a light golden brown.
Whip the cream, sugar, and vanilla together until it holds a soft peak.
Remove from the oven and let cool slightly. Split each biscuit, spoon some strawberries on the bottom piece, then whipped cream and top with the other biscuit half. Garnish with more strawberries.