Ingredients
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2 1/4 cups gluten-free baking mix
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5 tbsp granulated sugar, divided
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1 tsp baking powder
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1/2 tsp salt
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8 tbsp (1 stick) cold unsalted butter, cut into ½-inch chunks
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1 cup heavy cream, divided
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1 lime, zested and juiced
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2 large eggs
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1 teaspoon pure vanilla extract
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2 cups mixed berries (strawberries, blueberries, raspberries)
Steps
1
Preheat the oven to 375°F.
2
In a food processor, pulse the baking mix, 4 tbsp sugar, baking powder, and salt to combine. Add the cold butter and pulse until it is the size of small peas. Transfer to a large bowl.
3
In a small bowl, whisk together ½ cup of the cream, lime zest, eggs, and vanilla. Add cream mixture to flour mixture. Stir just until dough comes together.
4
Using a ⅓-cup measure, drop 8 rounds of dough onto a parchment-lined baking sheet. Bake 15 to 18 min., until golden.
5
Meanwhile, cut the strawberries into halves or quarters and add to a medium bowl, along with other berries. Stir in the lime juice and the remaining 1 tbsp sugar; set aside. In another medium bowl, with hand mixer, whip the remaining ½ cup heavy cream until soft peaks form.
6
Serve the shortcakes sliced and stuffed with berries and a dollop of whipped cream.
