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1
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
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2
For the biscuits: Pulse the flour, 1/4 cup sugar, baking powder and salt in the food processor, about 5 seconds.
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3
Add the cold butter cubes.
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4
Using on/off turns, process until the mixture resembles coarse meal.
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5
In a liquid measure, combine the heavy cream and orange zest.
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6
Add the heavy cream-orange mixture to the dry ingredients in the processor and pulse just until moist clumps form.
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7
Gather the dough into a ball (with floured hands if the dough is sticky).
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8
Gently knead 5 turns on a floured surface.
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9
Roll out the dough on a floured surface to 3/4 inch-thick.
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10
Using a 3-inch diameter biscuit cutter, cut out 3 rounds.
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Cook's Note: To prevent the dough from sticking to the biscuit cutter, dip the edge of the cutter in flour before cutting out the biscuits.
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12
Gather the dough scraps and reroll as needed to make 3 more 3-inch rounds.
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13
Arrange the rounds on the prepared sheet.
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14
Brush with 2 tablespoons cream and sprinkle with 1 tablespoon sugar.
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15
Bake the biscuits until pale golden and a tester inserted into the center comes out clean, 20 to 25 minutes.
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16
Cool 15 minutes.
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17
(Biscuits can be made 2 hours ahead.)
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18
For the berries and cream: Combine the sliced strawberries, sugar, mint, thyme and orange zest in a medium bowl.
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Stir to blend.
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20
Let stand at least 30 minutes and up to 2 hours, stirring occasionally.
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Cook's Note: For a spirited, adult-friendly version, add a splash of orange liqueur, like Grand Marnier, to the berry mix.
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22
For the whipped cream: Combine the heavy cream, vanilla extract, almond extract and sugar in a food processor or a large bowl and whisk until soft peaks form.
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23
For assembly: Cut the biscuits in half horizontally.
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24
Place 1 biscuit bottom in each of 6 bowls.
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25
Top each with 1 cup berry mixture, 3 heaping tablespoons whipped cream and then cover with the top portion of the biscuit.
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26
Add another dollop of whipped cream, if desired.
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27
Go for it!