> 2 1/4 cups gluten-free baking mix
> 5 tbsp granulated sugar, divided
> 1 tsp baking powder
> 1/2 tsp salt
> 8 tbsp (1 stick) cold unsalted butter, cut into ½-inch chunks
> 1 cup heavy cream, divided
> 1 lime, zested and juiced
> 2 large eggs
> 1 teaspoon pure vanilla extract
> 2 cups mixed berries (strawberries, blueberries, raspberries)
Preheat the oven to 375°F.
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.
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.
Using a ⅓-cup measure, drop 8 rounds of dough onto a parchment-lined baking sheet. Bake 15 to 18 min., until golden.
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.
Serve the shortcakes sliced and stuffed with berries and a dollop of whipped cream.