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The flavors and textures in this dessert are simple but sensational!
6 cups strawberries, washed and sliced
1/2 cup sugar
3 tablespoons flour
1/2 teaspoon orange zest
1 1/2 cup unbleached all purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar, plus more for top
4 tablespoons butter, cubed and cold
1 cup heavy cream
8" pyrex baking dish or similar
Preheat oven to 325° convection (375° conventional). Combine filling ingredients and place in pyrex baking dish.
Make topping. First, combine all dry ingredients. Then cut in the butter to resemble coarse meal. We use our fingers for this by rubbing the butter/flour mixture between the thumb and forefinger until the butter pieces are the size of a pea (some can be bigger than that). You don't want the texture to be too smooth or the topping will lose its buttery richness. You can also use a pastry cutter, food processor or fork to do this, but why create one more dirty thing to wash?
Add cream and mix until uniformly moist. Spoon out on top of filling. It should be plopped on in clumps. You don't want a perfectly smooth topping. Sprinkle with granulated sugar for some sparkle.
Bake until biscuit is golden brown and filling is cooking and bubbling.
Let cool enough for the juices to thicken, then served warm by itself or with whipped cream or creme fraiche.