Strawberry Shortcakes

Strawberry Shortcakes

Ingredients:

Sweet Biscuits

• 2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

• ¼ cup granulated sugar

• 2 tsp baking powder

• 1 tsp kosher salt

• ½ cup (1 stick) cold unsalted butter

• 1 cup cold milk

Strawberries

• 1 pint strawberries, cleaned & de-stemmed

• 2-3 tsp granulated sugar

• Juice of half a lemon

Whipped Cream

• 1 pint heavy cream

• 2-3 tsp granulated sugar

• 1 tsp vanilla extract

Preheat the oven to 400F. 

In a large bowl or food processor, combine the dry ingredients thoroughly. Cut or blend the butter into the dry ingredients. The butter should be ice cold to yield best results. Lastly, combine one cup of cold milk until the dough comes together. Store in the freezer for 15-20 minutes to firm up before continuing. Equally portion the dough and bake for 18-20 minutes at 400F. Let them cool before assembling.

Slice the strawberries to your desired size. Place them in a bowl and add the sugar and lemon juice. Give everything a thorough mix, and chill in the fridge for 20-30 minutes to allow them to macerate.

In a large mixing bowl, combine the heavy cream, sugar, and vanilla. Using an electric mixer, whip the ingredients together until the cream has thickened. Overmixing will result in a sweet butter, which is delicious but not what we’re going for here.

When the ingredients are all ready, slice each biscuit long ways. Add a generous dollop of the whipped cream, and top with the macerated strawberries. Serve immediately and enjoy.