Entertaining with Beth

Preheat oven to 350F (176F)
In a large bowl combine strawberries, cornstarch, sugar, salt and vanilla bean paste.
Toss to combine and transfer to a large 10 (25cm) skillet, patting down strawberries so they create a flat level surface. Top strawberries with 1 tablespoon (15 g) of butter that has been cut into small cubes and distribute under the berries. and set aside.
Then in a food processor pulse together flour, sugar, salt, lemon zest, and baking powder. Add butter pulsing all the while until a coarse meal develops. Transfer mixture to a large bowl.
Then in a Pyrex pitcher combine heavy cream and egg, whisk to combine.
Then create a well in the center of your flour mixture and pour the egg/cream mixture into it, and then stir with a wooden spoon until a dough develops.
Then scoop out drop biscuits with an ice cream scoop (you should get 7-8 biscuits) place them around the top equidistant from each other and allowing about 1" in-between each biscuit to allow for spreading out.
Top each biscuit with a sprinkle of raw sugar.
Bake for 35-40 mins until strawberries are bubbling and biscuits are golden brown.
Allow to cool slightly for 10 minutes to allow sauce to thicken a bit.
Then scoop out 2-3 small scoops of strawberry ice cream, place in a shallow bowl, spoon strawberry sauce over the ice cream and then top with a biscuit.