Strawberry Shortcake: Egg-Free Biscuit Style!

Egg-free, nut-free, soy-free, low-nickel, low in lactose WINNING. AT. LIFE. (Or at least a win at dessert…)

Mark reminded me to post this on the site because this is one of our newest favorites! I invented this recipe with much inspiration from Chef Anne Burrell’s cookbooks and from various recipe websites, testing it over a period of months until I had found the perfect combination of fruit, biscuit, and toppers that work for EVERYONE’S allergic needs 🙂 🙂 🙂

Ingredients for the biscuits:
1½ cups flour
2½ teaspoons baking powder
½ teaspoon baking soda
2 tablespoons sugar
Several pinches of lemon zest
pinch of salt
½ cup Lactaid milk, soured by adding 1 tbsp lemon juice and let sit 10 minutes
Half a stick of cold lactose-free butter
Several pinches of coarse sugar such as turbinado sugar or sugar in the raw

Ingredients for the filling:
4 cups fresh strawberries, sliced
2 tablespoons turbinado sugar
1 tablespoon fresh lemon juice
juice and zest of a Valencia orange, a blood orange, or 2 clementines

Ingredients and Directions for the Whipped Cream:
One small container of heavy whipping cream to soft peaks, then add approx 2 tsp of vanilla extract and 2 tbsp of confectioner’s sugar, bring to medium peaks, add a few squeezes of lemon juice, and finish at stiff peaks once the balance of lemon juice to sugar is perfect. (Or keep it simple and use store bought whipped cream.)

Directions for the Biscuits:

Preheat the oven to 425 degrees F and line a cookie sheet with parchment paper.

Combine flour, baking powder, baking soda, sugar, salt, and lemon zest in a small bowl.

Add cold butter and cut in with a pastry cutter, or rub into the flour mixture using your finger tips, until you have coarse crumbs. Stir in milk mixture and form into golf ball-sized biscuits.

Drop dough onto the prepared pan, smooshing each golf ball size to form a flattened disc.

Sprinkle with coarse sugar and lemon zest. Bake 15 minutes or until lightly golden-brown.

Directions for the filling:

Combine sliced strawberries, raspberries if desired, sugar, and citrus juices in a bowl. Let mixture sit at room temperature at least 30 minutes to release juices. You can eat the fruit as is, or serve it cooked.

If you’d like to serve it warm:

Melt 1 tbsp butter in a pot, add fruit, and cook just until through. I brought to boil over medium, then reduced to simmer, then brought to medium again just before serving to ensure the mixture was thick and hot right when we went to eat it.

Cut biscuits in half to make little sandwiches with fruit, then the whipped cream, and then topped with the biscuit top! Adding ice cream is optional.

Buon appetito!

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