- 1 10.8-ounce tube large refrigerator biscuits (Such as Pillsbury Grands Buttermilk Biscuits)
- 1 tablespoon plus 1/2 cup chilled whipping cream
- 3 tablespoons sugar
- 1 1-pint basket strawberries, hulled
- 1 teaspoon fresh lemon juice
- Preheat oven to 375°F. Place 2 biscuits on ungreased baking sheet. Brush tops with 1 tablespoon cream; sprinkle with 1 tablespoon sugar. Bake until golden, about 14 minutes. Cool 5 minutes.
- Place half of berries in bowl. Add remaining 2 tablespoons sugar; crush berries with fork. Slice remaining berries; add to bowl. Mix in lemon juice. Whip remaining 1/2 cup cream to soft peaks.
- Slice warm biscuits in half horizontally. Place bottoms on plates. Spoon most of berry mixture over, dividing equally. Cover with tops. Top with cream and remaining berries.