From the kitchen of Chef Jared Tees at L'Auberge Baton Rouge

Prep Time: 1 Hour

Yields: 6 Servings


  • 4 pints Louisiana strawberries, hulled and quartered
  • 3 oz cane sugar
  • 2 tbsp Grand Marnier
  • 1 c all-purpose flour
  • 1/3 tsp iodized salt
  • 1 tsp baking powder
  • 1 tbsp cane sugar
  • 1/4 c cold unsalted butter, diced
  • 1/3 c whole milk
  • 1/2 vanilla bean pod, scraped
  • 2 c heavy cream, whipped lightly
  • 4 tbsp powdered sugar

Method: Combine the strawberries, sugar & Grand Marnier in a bowl. Smash ¼ of the berries with a fork on the side of the bowl & mix in with the remaining berries. Cover & allow to rest for 30 minutes. In a large mixing bowl, sift together flour, salt, baking powder & sugar. Cut in the butter until the mix is course. Add milk & mix until the biscuit dough forms. Roll out to 1-inch thickness on lightly floured surface. Using a biscuit cutter, cut into 6 biscuits. Bake at 400 degrees for about 25 minutes, or until golden brown.

Whip together vanilla, cream & powdered sugar in a small bowl until thick.

Pull biscuits apart & place bottom half in a bowl. Spoon strawberries over & top with cream. Place top of biscuit in top & dust with powdered sugar. If you have some homemade vanilla ice cream around, that’s a nice addition to this recipe!

Red Stick Recipes

This recipe was submitted to Visit Baton Rouge for use in the First Edition of their cookbook, Red Stick Recipes. To view all recipes or download the cookbook, click below.

Red Stick Recipes first edition cover