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1
Make the biscuits: Beat the cream cheese, butter, granulated sugar, grated ginger and salt in a large bowl with a mixer on medium-high speed until light and fluffy; reduce the speed to low and beat in the flour and candied ginger until just incorporated.
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2
Turn the dough out onto a sheet of plastic wrap; press into a 1-inch-thick disk, tightly wrap and refrigerate until firm, about 1 hour or overnight.
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3
On a floured surface, roll out the dough into a 10-inch circle, about 1/2 inch thick.
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4
Use a 2 1/2-inch biscuit cutter to cut out rounds; arrange about 1 inch apart on a baking sheet.
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5
Reroll the scraps and cut out more biscuits (you should have 12).
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6
Brush the tops lightly with the heavy cream and sprinkle with the demerara sugar.
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7
Refrigerate until firm, about 20 minutes.
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8
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the biscuits until slightly puffed and golden brown, 25 to 30 minutes.
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9
Let cool 5 minutes on the baking sheet, then remove to a rack to cool completely.
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10
Meanwhile, make the toppings: Puree half of the strawberries in a blender with 1/4 cup granulated sugar and the grated ginger until smooth; transfer to a bowl.
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11
Dice the remaining strawberries; add to the pureed berries and toss.
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12
Beat the sour cream, heavy cream and the remaining 2 tablespoons granulated sugar in a separate bowl with a mixer on medium-high speed until soft peaks form.
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13
Serve each person 2 biscuits with the whipped cream and strawberry mixture.
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14
Photograph by Anna Williams
