Juicy Strawberry and Cream Biscuit Delight

1. Prepare the Strawberries

Crush 3 cups of hulled strawberries and slice the remaining 5 cups. Mix all the strawberries with 6 tablespoons of sugar in a large bowl and let them macerate for at least 30 minutes, or up to 2 hours.

2. Preheat Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

3. Prepare Biscuit Dough

In a food processor, pulse together the flour, 3 tablespoons of sugar, baking powder, and salt. Add the chilled butter pieces and pulse until the mixture resembles coarse meal. In a separate bowl, whisk together the half-and-half and the whole egg, then mix this into the flour and butter mixture until just combined. Lightly knead the dough on a floured surface until it comes together.

4. Shape and Bake Biscuits

Pat the dough into a 9x6-inch rectangle about ¾-inch thick. Using a floured 2¾-inch biscuit cutter, cut out 6 rounds from the dough. Place these rounds onto the prepared baking sheet. Brush the tops with the beaten egg white and sprinkle them with the remaining 2 tablespoons of sugar. Bake the biscuits for 12 to 14 minutes, rotating the sheet halfway through, until they are golden-brown and firm to the touch. Let them cool on a wire rack for about 10 minutes.

5. Make Whipped Cream

In a stand mixer fitted with the whisk attachment, combine the chilled heavy cream, 1 tablespoon of sugar, and vanilla extract. Start whipping on medium-low speed and gradually increase to high until soft peaks form, which should take about 1 to 3 minutes.

6. Assemble the Dessert

Split each biscuit in half. Place the bottom half of a biscuit on a plate, spoon some of the juicy strawberry mixture over it, and top with a dollop of whipped cream. Place the top half of the biscuit on top. Serve immediately for the best texture and flavor.