Make the biscuits: While the strawberries are macerating, position a rack in the middle of the oven and preheat to 425°F. Line a large sheet pan with parchment paper.

2. While the biscuits are baking, gently toss the strawberries, coconut crystals (or honey), and lemon zest together in a bowl. Refrigerate for 30 minutes to allow the juices to develop. 3.

125g butter or salt reduced monounsaturated margarine Half a cup gluten free icing sugar Half a teaspoon vanilla essence 1 egg, lightly beaten 1 and a half cups of plain flour Half a cup self ...

Strawberry shortcake is an ode to peak-season fruit and tender biscuits Adapted from famed American chef James Beard, the biscuits in this shortcake are the most tender we’ve ever had.