6-7 medium strawberries, hulled & cut into half inch pieces
2 cups all purpose flour
On a baking sheet, lay out the sliced strawberries. Place in oven for an hour and a half at 200F.
In a medium bowl, whisk together flour, baking powder, salt & black pepper and transfer to refrigerator to chill for 5 minutes.
Add the cold butter to the flour mixture and using a pastry knife, or working quickly with your hands, break up the butter into the flour. Try not to warm the butter too much. Once the butter is in pea or lentil size bits, fold in the strawberries. Pour about ¾ cup of cream into the bowl & incorporate, add more as needed to pull all the ingredients together. Once everything is just combined, turn the dough onto a floured surface and either roll or pat the dough into a rectangle that is about ¾ inch thick. Cut into a dozen rounds or cut into squares, can render up to 16 square biscuits.
Brush the tops with milk or cream and place on an ungreased baking sheet, bake in the middle rack for about 10-12 minutes, rotate the pan once during baking to ensure even coloration. When biscuits are lightly brown along the edges and/or the bottoms are a rich even brown, they're done.