How to Make It
Preheat oven to 375°F. Grease a 6-x 9-inch baking dish with baking spray or butter.
Remove 4 biscuits from the can and cut in half horizontally, producing 8 biscuit rounds. Around the 8 rounds in a single layer in the prepared pan. Brush the biscuit tops with 1 tablespoon of cream and sprinkle evenly with brown sugar. Bake for 10-12 minutes or until puffed; remove from oven and gently press the biscuits down slightly with the back of a spoon.
Meanwhile, combine the strawberries, granulated sugar, cornstarch, vanilla, and salt in a medium mixing bowl; stir to evenly coat. Pour the strawberries and their juices over the first biscuit layer in pan.
Cut the remaining 4 biscuits in half horizontally, producing 8 more biscuit rounds. Arrange the biscuit rounds on top of the strawberries. Brush the biscuit tops with remaining 1 tablespoon cream and sprinkle with the remaining 1 tablespoon brown sugar. Bake for 27-30 minutes or until biscuit tops are golden-brown and strawberry juices are bubbling.
Let stand at least 15 minutes before digging in. Serve with plenty of whipped cream.
If you don’t have a 6-x 9-inch rectangular baking dish, you can bake this recipe using an 8-x 8-inch square pan or even a deep-dish pie plate.