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Toss the sliced strawberries with agave and lemon juice and set aside for 30 to 60 minutes.
Pre-heat the oven to 400 degrees. Set aside a baking sheet lined with parchment for easier cleanup.
In a medium bowl, whisk the flour, baking powder and salt. Use a pastry cutter or your hands to mix in the butter till it resembles coarse crumbs. Make a well in the center and add the milk or cream and agave syrup. Stir just to make a soft dough.
On a lightly floured cutting board, pat or roll the dough to a 1/2 inch thickness. Using a 3 1/2 inch biscuit cutter or an upside down drinking glass, cut out the shortcakes. Gently knead the scraps together and continue cutting, till all the dough is used up.
Transfer the shortcakes to the baking sheet and brush the tops lightly with milk.
Bake until the shortcakes have risen and the tops are golden brown, about 15 minutes. Cool and cut the shortcakes in half, horizontally.
In a chilled bowl, beat the cream till it starts to thicken. Add the agave syrup and vanilla just until stiff peaks form.
Place each shortcake bottom on a dessert plate. Spoon the strawberries evenly over, then top with the whipped cream. replace the tops and pour the remaining strawberries around the shortcake. Serve immediately.
Makes 6 servings |
