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1
Heat oven to 350°F. Place biscuits in 9-inch round cake pan, in even layer. Sprinkle biscuit tops with Demerara sugar.
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2
Bake about 15 minutes, or until golden brown. Cool completely.
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3
Meanwhile, place jelly in large microwavable bowl. Microwave uncovered on High 1 minute or until melted. Add strawberries; toss evenly to coat.
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4
In large bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Add sour cream and granulated sugar. Beat to soft peaks again.
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5
With serrated knife, split biscuit cake in half horizontally; being careful to hold the biscuits together. Place bottom biscuit cake half on serving plate; cut side up. Top with 5 cups of the glazed strawberries and biscuit cake top. Dollop top of cake with whipped cream. Place remaining glazed strawberries in center of whipped cream. Sprinkle with candied pecans.
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