Drop Biscuit Strawberry Shortcake
Ingredients
Drop Biscuits
- 2 cups gluten-free baking flour (I use Bob's Red Mill 1:1)
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup cold unsalted butter, cubed
- 2 eggs
- ½ cup milk
- ¼ cup honey
- 1 tbsp butter, melted
Strawberries
- 6 cups strawberries, diced
- 6 tbsp sugar (sub monk fruit for lower sugar if needed)
Whipped Cream
- 1 cup heavy cream
- 1 tsp vanilla extract
- 2 tbsp powdered sugar (sub monk fruit powdered sugar for lower sugar if needed)
Instructions
Strawberries
- Dice strawberries and combine with sugar. Allow to sit in the fridge for 30 minutes minimum so that the strawberries release a delicious juice.
Drop Biscuits
- Preheat oven to 375℉ and prepare a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- With a pastry dough cutter (or a sturdy fork) cut butter into the flour mixture until butter is fully cut into the flour and it resembles small pebbles.
- Whisk together honey, eggs and milk then mix it into the flour mixture.
- Drop approximately 2 tbsps of dough onto baking sheet, 2 inches apart from each biscuit. There will be enough dough for 8.
- Brush on melted butter overtop of each biscuit.
- Bake for 10-15 minutes, or until a toothpick comes out clean and tops begin to brown.
Whipped Cream
- Whip heavy cream until whipped cream forms.
- Then, mix in the powdered sugar and vanilla until just fully combined.
Strawberry Shortcake
- Cut each biscuit in half. On the bottom half, layer on whipped cream and top with strawberries/juice. Then, top with the other half of the biscuit and a dollop of whipped cream.
- Be sure to assemble right before ready to eat, not in advance. Serve and enjoy!