Ingredients

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons shortening
1/2 cup milk or half-and-half
1 1/2 cups sugar
2 tablespoons cornstarch
2 tablespoons water
1 1/2 tablespoons lemon juice
6 cups washed and hulled strawberries
1 tablespoon soft butter

Directions

Make biscuit topping: Stir together flour, baking powder, salt and 2 tablespoons sugar. Rub shortening in with your fingers. Gently stir in milk or half-and-half with a fork, just until dough cleans the bowl. Toss on a lightly floured surface until no longer sticky, then pat or roll out to a shape to fit top of a 3-quart casserole.

Meanwhile, preheat oven to 400 degrees and butter casserole dish. Stir 11/2 cups sugar and cornstarch together in a large saucepan. Add water, lemon juice and strawberries. Cook over medium heat, stirring often, until thickened. Remove from heat and stir in butter.

Transfer to casserole. Cover with biscuit topping. Bake for 25 minutes. Serve warm, with cream if desired. Serves 8.