This Easy Summer Strawberry Pinwheel Biscuit Pie recipe begins as biscuit dough and then morphs into a wondrous cross between a shortcake and a cobbler, cooked with fresh strawberries and jam in a pie dish. It’s pretty, as well as pretty delicious.
Tips for Making Our Easy Summer Strawberry Pinwheel Biscuit Pie
If working with conventional grocery store strawberries, start with a full two pounds of fruit. By the time you rid them of their cottony-white cores, you will have sent a quarter to half a pound to the compost heap. If you can start with truly ripe berries, such as the small frais de bois type often available at farmers’ markets, you can get by with 1½ pounds to end up with your needed four cups.
Though this is a strawberry recipe, you can substitute another kind of berry or combine multiple varieties, if you wish. Imagine a mix of blackberries and raspberries over this homemade biscuit dough. A dollop of softly whipped cream would be a welcome final flourish, as would a little moat of plain cream poured around each portion.
Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by Dave Bryce
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