From the Kitchen of Jenna McGregor
Brewed Awakenings Farm Stand Shortcake
Jenna put these on the board the first week of August, when the gardens came in all at once and the stone fruit at the farm stand was going in bushels. They sold out before the lunch rush, twice. Mildred pronounced them "adequate," which regulars will recognize as the highest rating she has ever issued, and the only reason there are any left to photograph is that Megan hid a tray in the back. The biscuits are the drop kind—no rolling, no cutting, no fuss—because August is not a season for fuss. And when the peaches and nectarines, slow down, any berry in the yard will step in without complaint.
⏱ Prep: 15 min | Rest: 10 min | Bake: 12–15 min | Yield: 6 shortcakes ✅ Gluten-Free | ✅ Celiac-Safe
Ingredients
Juicy Strawberry Filling
1 lb (450 g) fresh fruit (berries or stone fruit), hulled and sliced
2–3 tbsp (25–38 g) granulated sugar
1 tsp lemon juice
Tender GF Drop Biscuits
2 cups (about 280 g) gluten-free flour—Jenna uses a 50/50 mix of Antimo Caputo and King Arthur Measure for Measure gluten-free flour
3 tbsp (38 g) granulated sugar
1 tbsp baking powder
½ tsp salt
6 tbsp (85 g) cold unsalted butter, cut into small cubes
¾ cup (180 ml) cold whole milk or heavy cream
1 tsp vanilla extract
Whipped Cream
1 cup (240 ml) cold heavy whipping cream
2 tbsp (15 g) powdered sugar
1 tsp vanilla extract
Step-by-Step Method
Macerate the fruit. Toss the sliced fruit, sugar, and lemon juice together in a bowl. Set them aside at room temperature while you bake—they'll make their own syrup, which is the whole point.
Heat the oven. Preheat to 400°F and line a baking sheet with parchment paper.
Whisk the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Work in the butter. Cut the cold butter into the dry ingredients with a pastry blender or your fingers until the mixture looks like coarse sand with a few pea-sized pieces.
Add the wet ingredients. Stir in the cold milk and vanilla until just combined—a shaggy dough is a happy dough.
Let the dough rest. Give it at least 10 minutes. Gluten-free flours need a moment to hydrate, and this rest is the difference between tender and gritty. Don't skip it.
Drop and bake. Scoop 6 equal mounds onto the parchment. Bake 12–15 minutes, until the tops are golden.
Whip the cream. In a chilled bowl, beat the cold cream with the powdered sugar and vanilla until medium peaks form.
Assemble. Split the biscuits while still warm. Spoon on the fruit and don't be shy with the syrup. Top with whipped cream, cap with the biscuit lid, and serve immediately—preferably on a porch.
Love this recipe? It first appeared alongside the Maple Grove Gazette, August 1, 2026 edition.