Autumn Harvest Stuffed Apples

1. Prepare the Strawberries

Start by crushing 3 cups of strawberries and slicing the remaining 5 cups. Combine them in a bowl with 6 tablespoons of sugar. Stir well and set aside for at least 30 minutes, allowing the berries to macerate. This process releases their juices and softens the fruit, creating a deliciously juicy mixture. You'll know it's ready when the berries are swimming in their own sweet syrup.

2. Preheat the Oven

Adjust your oven rack to the middle position and preheat the oven to 425°F. Line a baking sheet with parchment paper to prevent sticking.

3. Make the Biscuit Dough

In a food processor, pulse together the flour, 3 tablespoons of sugar, baking powder, and salt until well mixed. Add the chilled butter pieces and pulse until the mixture resembles coarse meal. This texture is crucial as it ensures flaky biscuits. In a separate bowl, whisk together the half-and-half and the whole egg. Pour this mixture into the flour-butter mixture and stir until just combined. Turn the dough out onto a lightly floured surface and knead briefly until it comes together.

4. Shape the Biscuits

Pat the dough into a roughly ¾-inch thick round. Using a biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Brush the tops with the beaten egg white and sprinkle with the remaining 2 tablespoons of sugar. If you need more time before baking, you can refrigerate the biscuits for up to 2 hours.

5. Bake the Biscuits

Bake the biscuits in your preheated oven for 12-14 minutes, rotating the tray halfway through for even baking. They should be golden brown on top. Allow them to cool on a wire rack for about 10 minutes. If you’re not serving them right away, they can be stored at room temperature for one day and reheated at 350°F for 3-5 minutes.

6. Whip the Cream

Pour the chilled heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Start whipping on medium-low speed for about 1 minute, then increase to high speed and whip for an additional 1-3 minutes until soft peaks form. Add the sugar and vanilla extract during the whipping process. The cream should hold soft peaks that gently fold over when you lift the whisk.

7. Assemble the Delight

To assemble, split the biscuits in half and spoon a generous amount of the juicy strawberry mixture onto the bottom half. Dollop a hearty spoonful of whipped cream over the strawberries, and then cap with the biscuit top. The combination of warm, golden biscuits, sweet strawberries, and airy whipped cream creates a delightful contrast in flavors and textures that’s sure to please.