It’s strawberry season! (AKA my favorite time of year!) There is nothing better than going to a local farm in late June, and picking perfectly ripe strawberries that have been warming in the hot sun. I got to take my daughter this year, which was extra special, and pick some berries to make some recipes for my blog. Strawberry Shortcake is a classic and I think a favorite among a lot of people. I’m sure this will be a pretty popular recipe right now as it is peak strawberry season. I thought I would create a new recipe. When I usually make Strawberry Shortcake, it is in actual cake form, but I’ve made one that is “biscuit” style shortcakes, and I really hope you enjoy! This recipe is refined sugar free too, but feel free to substitute with normal sugar if you want.
MAKES [10-12 biscuits]
INGREDIENTS:
DRY:
•2 cups gluten free flour
•1/4 cup coconut sugar
•1 tablespoon baking powder
•1/2 teaspoon salt
WET:
•3/4 cup whole milk (+2 teaspoons white vinegar) or 3/4 cup buttermilk
FILLING:
•About 20 medium strawberries, hulled and cut in half
•1/2 cup heavy whipping cream
•1/4 teaspoon vanilla extract
•1 tablespoon coconut sugar +1 teaspoon
DIRECTIONS:
1.) Preheat your oven to 450ºF and line a large sheet tray with a silicone baking mat, or baking parchment paper.
2.) In a measuring cup, mix together the whole milk and white vinegar, if you don’t have buttermilk, then set aside.
3.) In a large bowl, whisk together the gluten free flour, coconut sugar, baking powder, and salt. Mix, then add in the buttermilk, and stir until a dough has formed.
4.) Lightly flour a clean surface with gluten free flour, then place the dough on top. Press into a square, about 1-2 inches in thickness, and using a mason jar top, cut out circles in the dough. Depending on the size of your mason jar, you may get more or less shortcakes. Line the baking tray with the cut out shortcakes, and bake for 15-18 minutes, or until the tops are lightly golden brown.
5.) Cool the shortcakes on a wire rack until they reach room temperature. In a stand mixer with the whisk attachment, whisk 1/2 cup heavy whipping cream until it reaches light peaks, then slowly add in the vanilla extract, and the tablespoon of coconut sugar until well mixed.
6.) In a separate bowl, add the strawberries. Using either a fork or a masher, mash the strawberries until they form a pulp, then add in the 1 teaspoon of coconut sugar, and mix well.
7.) To assemble the shortcake, take a shortcake and slice in half. Place about a tablespoon of the mashed strawberries, then add the other half of the shortcake. Top with more strawberries and whipped cream. Best served fresh! Store all excess ingredients in the fridge for 2-3 days.
