Strawberry Shortcake with Biscuits

Ingredients:

• 1 tube (450g) chilled biscuit dough
• 2 tbsp. l. demerara sugar
• 1 cup strawberry jam
• 6 cups strawberries, quartered
• 1 cup heavy cream
• 0.5 cup sour cream
• 3 tbsp. granulated sugar
• 1/2 cup candied pecans, for garnish

Preparation:

1. Preheat oven to 175°C.
2. Divide the dough into individual buns and place them in an even layer in a 22cm round cake pan. Sprinkle with demerara sugar. Bake until golden brown, about 15 minutes. Set aside to cool completely in the pan.
3. Place the jam in a large microwave-safe bowl. Microwave for about 1 minute. Add the strawberries and stir to coat evenly.
4. Pour the heavy cream into a large bowl. Whip until soft peaks form. Add the sour cream and granulated sugar. Whip until medium peaks form.
5. Remove the cake from the pan and cut it in half horizontally with a serrated knife, keeping the buns attached. Spread 5 cups of glazed strawberries on the bottom half of the buns. Top with the top half. Top with whipped cream and arrange the remaining strawberries in the center. Sprinkle with candied pecans before serving.