gluten-free strawberry shortcake

These gluten-free strawberry shortcakes are such a fun recipe for summer. Tender gluten-free cream biscuits are topped with macerated strawberries and fresh homemade whipped cream for a bright and summery dessert that is perfect for sharing.

Let's make gluten-free strawberry shortcake together! Gather your ingredients.

Add strawberries, sugar, and lemon juice to a large bowl. Stir to combine.

Let the mixture sit at room temperature for at least 1 hour.

Add gluten-free flour blend,  sugar, baking powder, baking soda, and salt in a large bowl.

Add vanilla extract and heavy cream.

Mix together with a fork. The dough should be scraggly with some dry spots.

Turn the dough out onto a floured surface and knead. Roll the dough out and cut out rounds with a circle cutter.

Place the dough rounds onto a baking sheet and top with heavy cream and turbinado sugar.

Bake at 425F until golden.

In a large mixing bowl, add the heavy cream, sugar, and vanilla.

Beat on medium-high speed for 3-4 minutes, until soft peaks form.

Layer the gluten-free biscuits with prepared strawberries and  whipped cream.

Grab the full recipe at the link below!