Start with strawberries that have been rinsed under cold water and drained well in a berry colander. Remove the stems with a paring knife and slice or quarter the berries into a mixing bowl, add the sugar. Using a Microplane zester-grater, grate two teaspoons of lemon rind and add to the berries, cover, and set in the refrigerator until ready to use. This time allows the strawberries to release their delicious juices. Stir before assembly.
To make the Biscuits
Preheat oven to 400ºF
Combine your favorite gluten-free baking mix, the sugar, and baking powder into a medium-size mixing bowl. Whisk and set aside.
In a separate bowl, whisk together the milk and egg with a balloon whisk.
Add egg mixture to dry ingredients and mix lightly until a soft dough is formed.
Turn combined mixture onto a counter or work surface lightly dusted with gluten-free baking mix. Fold three to four times. Roll out to approximately 3/4-inch thick and form into a 6 x 9-Inch rectangle.
Cut the rectangle down the center, then vertically in two additional cuts to divide the dough into six equal-size squares. Gently form each square with your hands into a biscuit round and place on a parchment-covered half-sheet baking sheet.
Sprinkle with turbinado sugar, if desired.
Bake 16-18 minutes or until golden brown on top. Remove from the oven and cool five to ten minutes before assembling.
To make Homemade Whipped Cream
Using a hand mixer or stand mixer with a whisk attachment, beat the heavy cream, sugar, and vanilla on medium-high speed until soft-medium peaks form, about three minutes.
To Assemble
Cut the cooled biscuits in half, buttering each half with real butter. Begin the layering with the bottom half of the biscuit, add a layer of strawberries with juice, some whipped cream, then the top half of the biscuit, add a few more berries, another dollop of whipped cream and finish with a strawberry on top. Enjoy!