Roasted Strawberry Shortcakes with Vanilla Biscuits

Position a rack in the middle of the oven and heat the oven to 425°F. Grease a large baking sheet.

In a large bowl, whisk the flour, 3 Tbs. of the sugar, the baking powder, and the salt

In another large bowl, beat 1 cup of the cream with an electric mixer on medium-high speed just until the cream holds soft peaks when the beaters are lifted. Beat in the vanilla.

Make a well in the center of the flour mixture, add the whipped cream, and stir with a fork just until the mixture begins to hold together as dough. Turn the dough out onto a lightly floured surface and knead just until well combined, about six times. Pat the dough until it's about 1/2 inch thick. Cut out a total of six rounds with a 3-inch crinkle- or smooth-edged biscuit cutter, gathering the scraps and reshaping as needed. Lightly brush the tops of the rounds with cream and sprinkle with granulated sugar. Arrange the biscuits on the baking sheet. Bake until golden brown, 12 to 15 min. Transfer with a spatula to a rack and let cool.

Increase the oven temperature to 450°F. Meanwhile, toss the strawberries in a bowl with the remaining 1/2 cup granulated sugar. Transfer to a rimmed baking sheet. When the oven is ready, roast the berries, stirring every 5 minutes, until they're soft and fragrant, about 15 min. total.

To serve, whip the remaining 1/2 cup cream with the sour cream and confectioners' sugar until it holds soft peaks when the beaters are lifted. Split each biscuit horizontally with a fork, lay a bottom half on each of six serving plates, and spoon over a portion of the warm roasted berries. Garnish with a dollop of cream, add the biscuit top, drizzle with the syrup from the roasted berries, and serve immediately.