A golden biscuit topping soaks up the rich sweetness of the strawberries as the filling bubbles away in the oven.
Yields: 6 servings
- 2 pounds fresh strawberries, hulled and quartered
- ⅓ cup sugar
- 2 tablespoons cornstarch
- 1 cup all-purpose flour
- 2 tablespoons plus 2 teaspoons sugar, divided
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup cold unsalted butter, cubed
- 1 large egg
- ¼ cup whole milk
- 2 tablespoons sliced almonds
- Vanilla ice cream, for serving
- Preheat oven to 400°.
- For filling: In a large bowl, place strawberries. In a small bowl, stir together sugar and cornstarch; sprinkle over strawberries. Using your hands, gently toss strawberries until sugar mixture is completely moistened. Transfer to an 8×8-inch glass or ceramic baking dish. Place on a rimmed baking sheet.
- Bake, covered, for 10 minutes. Carefully stir strawberries. Bake, covered, 10 minutes more.
- For topping: In a large bowl, whisk together flour, 2 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter until crumbly. In a small bowl, whisk together egg and milk. Using a fork, stir egg mixture into flour mixture just until dry ingredients are moistened.
- Carefully remove strawberries from oven. Stir strawberries again, being sure to stir in any thickened juices at the bottom of the dish. Drop topping by 6 (¼ cupfuls) over strawberries. Sprinkle biscuits with almonds and remaining 2 teaspoons sugar.
- Bake until biscuits are golden brown and filling is bubbly, about 20 minutes. Serve with ice cream.