Strawberry shortcakes (GF)

This is not the kind of dessert we usually eat, so I made a half recipe, which was perfect for 3 people.

• 2 lbs strawberries, hulled and quartered
• 4-6 T of sugar (depending on how sweet you want it)

Shortcakes

• 2 C (9 oz) all purpose gluten free flour blend
• 2 T granulated sugar
• 4 t baking powder
• 1/4 t baking soda
• 1 1/2 t powdered psyllium husk (I just used a flour blend with xanthan gum)
• 1/2 t salt
• 3 T butter, cut and chilled
• 3/4 c whole milk yogurt (I have used strawberry rhubarb flavored siggis or plain chobani low fat)
• 1 egg
• 2 T oil
• 2 t lemon juice
• 1 T turbinado sugar (any sugar is ok)

Whipped Cream (or serve with ice cream also works fine)

• 1 C heavy cream, chilled
• 1 T sugar
• 1 t vanilla extract

1. Crush 1/3 of the strawberries with sugar in bowl (use fork or maybe try a blender, the texture of mashed strawberries was not entirely pleasant). Add sugar and remaining berries. Cover and let sit at room temperature up to 2 hours. 

2. Combine dry ingredients and cut in butter until pea size pieces remain. Combine yogurt, egg, oil, and lemon juice in a measuring cup and add to dry until well combined. Add more yogurt if the mixture seems too dry. Cover and let rest for 30 minutes at room temperature. 

3. Preheat to 450 (mine needs to be less, 400-425). Use two baking sheets to help ensure the bottoms of the biscuits don't brown too fast and place six 2 1/2 in mounds of dough onto prepared sheet, 1 in apart. Sprinkle turbinado sugar on top. Bake until golden and crisp, about 12-15 minutes, rotating halfway through. Cook completely on a wire rack, about 30 minutes. 

4. Whip cream, sugar, and vanilla with stand mixer on medium until foamy, about 1 minute. Then on high for 1-3 minutes, until soft peaks form. 

5. Split each biscuit through the middle and portion berries and dollop whipped cream (or ice cream) on top. Serve immediately.