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.

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.

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 ...