Step 1

Before making the biscuits, toss the strawberries, 2 tablespoons of sugar, and lemon zest in a medium bowl and chill.

Step 2

Prepare a half batch of gluten-free biscuits according to the directions in this post, using the measurements above and the sweet option.

Step 3

While the biscuits cool slightly, make the whipped cream. In the bowl of a stand mixer with the whisk attachment or a mixing bowl with a hand mixer, whisk the cream until it begins to thicken, but peaks have not formed yet. With the mixer running on medium-low, add remaining 2 tablespoons sugar in a slow stream. Add the vanilla and continue whisking until pillowy soft peaks form.

Step 4

Assemble your strawberry shortcakes. Use a sharp knife to split each biscuit in half. Spoon macerated berries and their juices over the bottom half, top with a large spoonful of whipped cream, then top with the other half of the biscuit.