Place ⅓ sliced strawberries in a bowl and sprinkle sugar on top. Use a potato masher or fork to crush strawberries with sugar.
Stir in remaining sliced strawberries. Cover and let sit at room temperature up to 2 hours. This helps the strawberries soften, macerate, and make more of a liquidy, juicy sauce.
Gluten Free Shortcakes
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Add the chilled butter pieces to the flour mixture. Use a pastry blender, fork, or fingers to cut butter into the flour until small, pea-size pieces remain.
In a separate bowl whisk together yogurt, egg, oil, and lemon juice. Stir the yogurt mixture into the flour mixture until no flour pockets remain and thoroughly combined. Cover the bowl with plastic wrap and let sit for 30 minutes at room temperature. This allows the starches to blend with the liquid, making the dough tender and easier to shape. Preheat oven to 450ºF.
Place one baking sheet inside a second so you have a double layer, and line the top baking sheet with parchment paper. Grease a 1/3 cup measuring cup and scoop a heaping amount of biscuit dough into it, pressing down slightly. Drop on prepared baking sheet, spacing biscuits about 1 inch apart in the center of the sheet (this traps a little extra steam between the biscuits and makes them more tender). Spray measuring cup between each scoop of dough.
Sprinkle turbinado sugar on tops. If desired, brush on a little milk or cream before sprinkling on sugar. Bake on the LOWER RACK until golden, about 15 minutes, rotating pan halfway through. Place baking sheet on wire rack and cool for 10 minutes before serving with strawberries and whipped cream.
Use a large mixing bowl with hand held mixer or stand mixer fitted with whisk whip. Beat together heavy cream, sugar, and vanilla extract on medium-low speed until the mixture starts to thicken.
Increase speed to high and whip until stable peaks form, about 1-2 minutes longer.
Split each biscuit through the middle. Spoon strawberries with sauce on the bottom biscuit. Top strawberries with whipped cream and place second half of biscuit on top. Serve with additional whipped cream and sauce, if desired.
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Best Tips and important notes
Make the fruit sauce first to macerate the strawberries. Allowing it to sit for 1-2 hours makes the juiciest sauce.
Brush milk or cream on the unbaked shortcake before sprinkling with turbinado sugar (alternatively use regular sugar, Sugar in the Raw, or sanding sugar)
Use a tablespoon Grand Marnier or Chambord liqueur to flavor the fruit sauce.
Frozen strawberries or fruit may be used in place of fresh.
Bring over whipped cream back to life by beating in additional cream or milk.
If refrigerated whipped cream becomes runny, re-whip it with a little powdered sugar to become sturdy and stabilized again. Be sure the whipped cream is very cold first.
Make Ahead / Storing / Freezing Instructions
Shortcake - Cool completely and store at room temperature in an airtight container up to two days. To freeze, wrap each biscuit in plastic wrap and transfer to freezer ziplock bag. Freeze up to 3 months.
Strawberry Sauce - Store the sauce in the refrigerator, covered securely, up to 2 days. For best results, don't add the fresh strawberries until ready to serve. Freeze leftover sauce up to 2 months. Upon thawing, the texture will become softer and more pulpy.
Whipped Cream - Refrigerate any leftover whipped cream in an airtight container up to two days. Whipped cream may also be piped into serving-sized mounds and frozen.