This time we went with the biscuit. Crunchy on the outside but still soft on the inside. It soaks up enough of the syrup but still holds up well and doesn't get soggy. The crunch of the cookie is a nice contrast to the macerated strawberries and light whipped cream.
So which is your choice biscuit or cake??
(makes 4 fairly large servings, adapted from Pinch My Salt)
1 pint strawberries, sliced
3-4 Tbsp sugar
1 1/2 cups flour
1 1/2 tsp baking powder
4 Tbsp sugar
1/3 cup cold butter, cubed
1/2 cup cold milk
1/2 tsp vanilla extract
1 cup heavy whipping cream
1-2 Tbsp sugar, adjust to taste
Preheat oven to 425 degrees.
In a mixing bowl, stir together sugar and strawberries, and set aside to macerate.
In a separate bowl, whisk together flour, baking powder, and sugar. Working quickly, with a fork or pastry blender, cut the butter into the flour until crumbly. Add the cold milk and vanilla and stir til combined.
Drop the mixture into 4 equal parts on an ungreased baking sheet. Bake for 12-15 minutes, until golden, when in doubt, use a tooth pick to make sure it's cooked through. Let cool before serving. Cut the biscuit in half, spoon on strawberries and whipped cream on bottom half and drizzle with juice. Top with the other half of the biscuit and enjoy!