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Drop Biscuit Strawberry Shortcake

Drop Biscuit Strawberry Shortcake

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Prep Time 15 minutes
Cook Time 15 minutes
Sit Time 30 minutes
Total Time 1 hour
Servings: 8
Course: Brunch, Dessert
Ingredients Method

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)

Method
 

Strawberries
  1. 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
  1. Preheat oven to 375℉ and prepare a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. 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.
  4. Whisk together honey, eggs and milk then mix it into the flour mixture.
  5. Drop approximately 2 tbsps of dough onto baking sheet, 2 inches apart from each biscuit. There will be enough dough for 8.
  6. Brush on melted butter overtop of each biscuit.
  7. Bake for 10-15 minutes, or until a toothpick comes out clean and tops begin to brown.
Whipped Cream
  1. Whip heavy cream until whipped cream forms.
  2. Then, mix in the powdered sugar and vanilla until just fully combined.
Strawberry Shortcake
  1. 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.
  2. Be sure to assemble right before ready to eat, not in advance. Serve and enjoy!