Fluffy, Tender Gluten Free Strawberry Shortcake

If you have missed this classic dessert then my version of homemade gluten-free strawberry shortcake will transport you back to an identical version of your favorite summertime treat. Easy, fluffy, drop-and-bake gluten-free shortcake biscuits are layered with juicy spoonfuls of fresh strawberry sauce and clouds of heavenly whipped cream topping.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place ⅓ sliced strawberries in a bowl and sprinkle sugar on top. Use a potato masher or fork to crush strawberries with sugar. This helps the strawberries soften, macerate, and make more of a liquidy, juicy sauce.

Step 2

When ready to serve with the biscuits, stir in the remaining sliced strawberries. Refrigerate leftovers in an airtight container up to 2 days.

Step 3

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Add the chilled butter pieces to the flour mixture. Use a pastry blender, fork, or fingers to cut butter into the flour until small, pea-size pieces remain.

Step 4

In a separate bowl whisk together yogurt, milk, egg, oil, and lemon juice. Stir the yogurt mixture into the flour mixture until no flour pockets remain and thoroughly combined. Cover the bowl with plastic wrap and refrigerate for 30 minutes at room temperature. This allows the starches to blend with the liquid, making the dough tender and easier to shape. Preheat oven to 425ºF.

Step 5

Place one baking sheet inside a second so you have a double layer, and line the top baking sheet with parchment paper. Grease a ⅓ cup measuring cup and scoop a heaping amount of biscuit dough into it, pressing down slightly. Drop on prepared baking sheet, spacing biscuits about 1 inch apart in the center of the sheet (this traps a little extra steam between the biscuits and makes them more tender). Spray measuring cup between each scoop of dough.

Step 6

If desired, brush cream all over the biscuits before sprinkling coarse sugar on top. Bake on the LOWER RACK until golden, about 15 minutes, rotating pan halfway through. Place baking sheet on wire rack and cool for 10 minutes before serving with strawberries and whipped cream.

Step 7

Use a large mixing bowl with hand held mixer or stand mixer fitted with whisk whip. Beat together heavy cream, sugar, and vanilla extract on medium-low speed until the mixture starts to thicken.

Step 8

Increase speed to high and whip until stable peaks form, about 1-2 minutes longer.

Step 9

Split each biscuit through the middle. Spoon strawberries with sauce on the bottom biscuit. Top strawberries with whipped cream and place second half of biscuit on top. Serve with additional whipped cream and sauce, if desired.

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