By Pam Lolley,


  • ¼ cup cornstarch
  • ½ cup sugar, plus 3 tablespoons, divided
  • ¾ teaspoon salt, divided
  • 4 pounds fresh strawberries, hulled and halved (about 9 cups)
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 1 tablespoon baking powder
  • ¾ cup whole milk
  • ¼ cup unsalted butter, melted


Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish lightly with cooking spray. Whisk cornstarch, 1/2 cup sugar and 1/4 teaspoon salt in a large bowl. Add strawberries and vanilla; stir until thoroughly coated. Spoon the mixture into the prepared dish. Bake for 15 minutes.

Meanwhile, whisk all-purpose flour, pastry flour, baking powder and the remaining 3 tablespoons sugar and 1/2 teaspoon salt in a medium bowl. Add milk and melted butter; stir until well combined.

Remove the strawberry mixture from the oven. Drop 12 rounded spoonfuls (about 2 tablespoons each) of batter evenly over the mixture. Bake until the biscuits are golden brown, and the strawberry mixture is bubbly, about 35 minutes. Let cool for 20 minutes before serving.


calories 221, carbohydrates 42g, fiber 4g, total sugars 20g, protein 4g, fat 5g, cholesterol 12mg.