Strawberry Shortcake (GF)

Ingredients

Roasted strawberries

• 2 lb (907g) fresh strawberries, cut in half or quarters if large
• 1/2 cup (100g) granulated sugar
• 1 tsp vanilla bean paste or 1 tbsp vanilla extract

Sweet biscuits

• 2 1/4 cups (315g) gluten free all-purpose flour blend (a store-bought blend works)
• 1/4 cup plus 2 tsp (60g) granulated sugar
• 1 tbsp (12g) baking powder
• 1/2 tsp kosher salt
• 10 tbsp (140g) cold butter, cut into 1/2-inch cubes
• 1 1/4 cups plus 2 tbsp (330ml) cold heavy cream
• 1 tsp vanilla extract
• turbinado sugar for sprinkling (or demerara or sanding sugar)

Whipped cream

• 4 oz (113g) cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 1 1/2 cups (360ml) cold heavy whipping cream
• 1 tsp vanilla bean paste or 1 tbsp vanilla extract
• powdered sugar for dusting (optional)

References

Oven — strawberries

275°F

Oven — biscuits

400°F

Roast time

2–3 hrs

Bake time

15–18 min

Total time

~2 hrs 45 min

Yield

10 shortcakes

Directions

Roast the strawberries

1. Preheat the oven to 275°F. Toss 2 lb strawberries with 1/2 cup sugar and 1 tsp vanilla bean paste (or 1 tbsp vanilla extract), then spread out on a rimmed baking sheet.
2. Roast 2–3 hours, until the juices are very thick and syrupy. They'll look watery at first but thicken considerably as they roast — check at 2 hours.
3. Pour into a medium bowl along with all the juices and refrigerate until cool.

Make the biscuits

1. Preheat the oven to 400°F and line a baking sheet with parchment.
2. In a large bowl, whisk together 2 1/4 cups (315g) GF flour blend, 1 tbsp baking powder, 1/4 cup plus 2 tsp (60g) sugar, and 1/2 tsp kosher salt.
3. Toss in 10 tbsp (140g) cold 1/2-inch butter cubes and "cut" them into the dry ingredients with a pastry cutter or your fingers until the mixture has the texture of breadcrumbs.
4. Pour 1 tbsp of the 1 1/4 cups plus 2 tbsp (330ml) cold heavy cream into a small bowl and set aside for brushing. Stir the rest of the cream, plus 1 tsp vanilla extract, into the flour-butter mixture until a wet dough forms.
5. Using a large cookie scoop (or two spoons), scoop mounds of dough onto the parchment about 2 inches apart — you should get roughly 10 biscuits, all on one sheet.
6. Brush the reserved 1 tbsp cream over the tops and sprinkle with turbinado sugar.
7. Bake 15–18 minutes, until golden brown. Cool on the sheet 5 minutes, then move to a wire rack to cool completely.

Whip the cream

1. Add 4 oz (113g) softened cream cheese, 1/2 cup (100g) sugar, and 1 tsp vanilla bean paste (or 1 tbsp vanilla extract) to a stand mixer (or a large bowl with a handheld mixer). With the whisk attachment, whip until smooth.
2. With the mixer on low, slowly add 1 1/2 cups (360ml) cold heavy whipping cream. Once it's all in, raise to medium speed and whip to soft peaks.

Assemble

1. Cut a biscuit in half horizontally on a serving plate. Add a spoonful of strawberries, a large dollop of whipped cream, then another small spoonful of berries. Replace the top, dust with powdered sugar if desired, and serve immediately.

Variants & Notes

• Make ahead up to 4 days: keep the strawberries and cream covered in the fridge and the biscuits covered at room temperature. Assemble right before serving.
• A store-bought 1:1 GF flour blend can stand in for Kim's blend, though the original wasn't tested that way.