Ingredients
Method
- Prepare the Gluten-Free Biscuits, adding 1 Tablespoon granulated sugar to the dry ingredients.
- Allow biscuits to cool for less than an hour for best results.
- Combine sliced strawberries and 6 Tablespoons powdered sugar; refrigerate for at least 30 minutes to create a syrup.
- Chill a mixing bowl and whisk attachment in the freezer for 10 minutes.
- Whip heavy whipping cream, vanilla extract, and 6 Tablespoons powdered sugar in the chilled bowl until firm peaks form.
- Slice a biscuit in half, layer with strawberries and whipped cream, then top with the other biscuit half.
- Repeat with remaining biscuits and serve immediately.
Notes
- For the most flavorful gluten-free strawberry shortcake, choose ripe, in-season strawberries. Their natural sweetness enhances the entire dish. - When whipping the cream, chill your bowl and whisk for at least 10-15 minutes beforehand. This helps the cream whip faster and hold its shape better.
- If your gluten-free biscuits seem dry, gently brush them with a little melted butter immediately after baking to add moisture and richness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your gluten-free biscuits seem dry, gently brush them with a little melted butter immediately after baking to add moisture and richness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.