Look, strawberry season is upon us, so says the new issue of Bon Appétit (June 2007), which is where this delicious recipe comes from. I made these little chocolatey shortcakes for dessert when jwa’s parents were over for dinner Saturday night. Making the biscuits one day ahead worked well and it was also easy to make the strawberries a couple of hours before serving. All the make ahead possibilities are very helpful when having guests over.

You may notice that recipe calls for whipping cream to make the biscuits. Oh, my. Now, I normally would have subbed the cream with 2% milk (and not whipped it) but since this was for company, I went ahead and used the cream. That’s what makes it decadent! I also drizzled a little extra Grand Marnier onto the biscuits before covering with the strawberries.

Biscuits
1 1/4 cups all purpose flour
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