Gluten-Free Strawberry Shortcake

Serves 6Macerated strawberries

• 2 pounds strawberries, stems removed and diced
• ½ cup granulated sugar

Shortcake

• 2 cups gluten-free flour, Bob’s Red Mill 1-to-1 baking flour
• ¼ teaspoon salt
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ¼ cup butter
• 1 large egg, beaten
• 6 fluid ounces milk, plus 1 tablespoon for brushing
• 2 teaspoons raw sugar

Vanilla whipped cream

• 1 cup heavy cream
• 4 tablespoons powdered sugar
• 1 teaspoon vanilla extract

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Place cut biscuits on a parchment-lined baking sheet. Brush biscuit tops and sides with milk and sprinkle with raw sugar. Place biscuits in oven to bake for 20 minutes, or until they begin to brown. Let cool to touch before serving.
As biscuits cool, prepare the whipped cream. Whip the heavy cream with a stand or hand mixer. As cream thickens, add vanilla extract, then slowly add the powdered sugar to stabilize. Whip to desired consistency. If overwhipped, whole milk can be stirred in as needed to thin and remove any clumps.
Serve biscuits whole or cut in half. Top with whipped cream and strawberries.
RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM