These gluten freee strawberry shortcakes are better than the original! The shortcakes are moist yet have a perfect texture for standing up to the homemade whipped cream and juicy strawberries.
Beat the eggs until whipped and frothy, about 5 minutes on medium high speed with a mixer. Set aside.
In a mixer, combine the flours and the baking powder. Add in the butter and mix on medium until it has broken down into small pieces (pea size or smaller). NOTE: if you don’t have a mixer, this can be done by hand in a bowl. When you add the butter, use two forks to mix/break down the butter cubes into smaller pieces.
Fold in the eggs, then stir in the honey and milk until just combined. The batter will be a bit sticky. Drop by 10 large spoonfuls onto the baking sheet.
Bake at 400 for 10 – 15 minutes, checking for doneness after 10 minutes. Once done, remove from oven and let cool before slicing. (My oven takes about 15 minutes. You want to make sure they are not still undercooked on the inside.)
While the shortcakes are cooking, add the whipping cream and vanilla to a bowl and beat with mixer until it has thickened to the consistency of whipped cream. Optional to add 1 - 2 tsp of honey or agave as a sweetener.
For the strawberry topping: Heat 1-2 Tbsp honey in a saucepan over medium. Add the sliced strawberries and cook, stirring constantly, for 2-3 minutes, or until the strawberries have just barely softened and released some of their juices. Remove from heat and let cool.
To assemble: Allow the shortcakes and strawberries to cool, and then gently slice each cake in half horizontally. Add a dollop of whipping cream and strawberries to the bottom half and replace the top half. Top with another dollop of whipping cream and more strawberries. Enjoy!