- Recipe serves 10 servings
- Prep Time 15 min
- Cook Time 25 min
- 4 cups strawberries
- 1 cup PLUS 3 Tbsp. granulated sugar, divided
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup I Can’t Believe It’s Not Butter!® Original Spread
- 1 cup buttermilk
- 1 1/2 cups heavy cream
Preheat oven to 375°. Halve 5 strawberries lengthwise; set aside for garnish. Slice remaining strawberries and combine with 2 tablespoons sugar in medium bowl; cover and chill, tossing occasionally.
Meanwhile, combine 1 cup of the remaining sugar, flour, baking powder and baking soda in medium bowl with wire whisk. Cut in I Can’t Believe It’s Not Butter!® Spread with pastry blender or two knives until mixture is size of small peas. Gently stir in buttermilk just until mixture forms a soft dough. Drop mixture into 10 mounds, 2-inches apart, onto 2 ungreased cookie sheets.
Bake 1 sheet at a time, 25 minutes or until golden and toothpick inserted in centers comes out clean. Cool completely on wire rack.
Beat cream with remaining 1 tablespoon sugar in large bowl with electric mixer on high speed until stiff peaks form.
To serve, slice each biscuit in half horizontally. Evenly top bottoms with sliced strawberries and their juices, then evenly top with some of the whipped cream. Top with biscuit tops, remaining whipped cream and halved strawberries.