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This ode to the berry is decadent enough for company, and the just-baked refrigerator-case biscuits will fill your kitchen with an aroma that will say "homemade" -- not to mention "good." They'll also soak up the strawberries' juices without getting soggy, as those spongy, don't-even-pretend-you're-shortcake rounds do.
2 quarts (32 ounces) fresh strawberries
1/3 cup plus 1 tablespoon sugar
1 12-ounce tube Pillsbury Golden Homestyle Buttermilk biscuits
1 7-ounce can whipped cream