Why This Recipe Works

For rich biscuits studded with sweet summer berries, we start with an easy cream biscuit formula. Cream biscuits forgo the fussy step of cutting cold butter into biscuit dough; heavy cream contributes both the fat and the liquid in one pourable ingredient, so the dough comes together with just a few gentle folds. A whisper of cinnamon and a generous amount of salt sharpen the strawberries’ sweetness. Scooping the shaggy dough with a greased half-cup measure (rather than patting and cutting) preserves the craggy peaks that crisp so beautifully in the oven, and it spares the dough the extra handling that would compromise its tender texture.

Before You Begin

You can substitute extra granulated sugar for the turbinado sugar, if desired.

Instructions

Arrange oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees. Line two rimmed baking sheets with parchment paper.

Whisk 3 cups (425 grams) all-purpose flour, ⅓ cup (66 grams) granulated sugar, 2 teaspoons baking powder, ¼ teaspoon baking soda, 1¼ teaspoons table salt, and ½ teaspoon ground cinnamon together in large bowl. Add 2 cups strawberries cut into ½-inch pieces and toss to coat with flour mixture. Add 2 cups chilled heavy cream and 2 tablespoons melted unsalted butter and gently fold until dough just comes together (do not overmix).

Spray ½-cup measuring cup with vegetable oil spray. Drop level scoops of batter 2 inches apart on the prepared baking sheets (6 per sheet), regreasing measuring cup as needed.

Brush tops of biscuits with remaining 2 tablespoons melted butter and sprinkle with 1 tablespoon turbinado sugar. Bake until golden brown, 16 to 18 minutes, switching and rotating sheets halfway through baking. Cool biscuits on baking sheets for 10 minutes. Serve warm.