Gluten Free Strawberry Shortcake
With fresh, juicy strawberries, homemade whipped cream, and lightly sweetened biscuits, this gluten free strawberry shortcake is easy, yet impressive! The perfect summer dessert!
Ingredients
- 1 box gluten free biscuit mix
- 1/4 c. brown sugar
- 1/2 c. butter, cubed
- 2/3 c. milk (I used almond milk)
- 3 eggs
- 2 lbs. strawberries, sliced or diced
- 1/4 c. powdered sugar + 2 Tbsp.
- 1 c. heavy cream
- 1/2 tsp. vanilla extract
Instructions
- Preheat the oven to 400 degrees.
- In a large mixing bowl, add the biscuit mix and brown sugar. Then, use a fork to cut in the butter until there are small, pea-sized clumps. Next, stir in the milk and eggs until a soft dough forms. Drop spoonfuls onto a greased or lined baking sheet. Sprinkle with brown sugar. Then, bake for 13-16 minutes, until golden brown. Note: Follow the package directions for your biscuit mix. You will need to add some sugar or brown sugar, as we want these biscuits to be lightly sweetened.
- Meanwhile, wash and cut the strawberries. Next, place in a large bowl and sprinkle with up to 1/4 cup of powdered sugar. Gently stir, then allow to sit.
- In a large mixing bowl, begin to beat the heavy cream on low speed. Once it begins to thicken, add 2 Tbsp. of powdered sugar and vanilla. Then, beat on medium-high speed for 2-3 more minutes, until medium peaks form. Cover and place in the fridge until ready to use.
- Slice each biscuit in half (think hamburger roll.) Next, layer the biscuit pieces with strawberries and whipped cream.Store items separately in the fridge.