Gluten Free Strawberry Shortcake with Homemade Biscuits

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, chilled and cubed (or dairy-free substitute)
• 3/4 cup milk (or dairy-free milk)
• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (for strawberries)
• 1 tablespoon lemon juice
• 1 cup heavy whipping cream (or dairy-free alternative)
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large mixing bowl, combine the gluten-free flour, baking powder, salt, and sugar. Whisk until mixed.
3. Add the chilled butter to the dry ingredients and mix until it resembles coarse crumbs.
4. Pour in the milk and stir gently until just combined.
5. Turn the dough out onto a floured surface, pat into a 1-inch thick rectangle, cut out biscuits, and place on a lined baking sheet.
6. Bake for 12-15 minutes or until golden brown. Let cool slightly on a wire rack.
7. In a mixing bowl, toss the sliced strawberries with sugar and lemon juice. Let sit for 15 minutes.
8. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
9. Slice the cooled biscuits in half, spoon strawberry mixture onto the bottom half, top with whipped cream, and place the other half on top.

Nutrition