In a large mixing bowl, stir together the sliced and hulled strawberries and the sugar. Cover and set in the refrigerator until you're ready to use them.

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer add the gluten free flour, granulated sugar, baking powder, salt, baking soda, buttermilk and eggs. Beat together until all ingredients are incorporated. The dough will be slightly lumpy.

Using a spatula or tablespoon drop even portions of the dough onto the baking sheet leaving room for the biscuits to spread and rise. I make 7-8 generous sized biscuits with this recipe. Sprinkle the biscuits with the turbinado sugar crystals.

Bake the biscuits at 375 degrees for 15 minutes. The biscuits will be firm and lightly browned on the bottom when done.

While the biscuits are baking make the whipped cream. In the bowl of your stand mixer add the heavy cream, sifted powdered sugar and vanilla. Using the whisk attachment beat on medium-high for about 3-4 minutes until soft peaks form.

Slice the cooled biscuits in half and place in bowls or on plates. Add the strawberries and whipped cream on top and serve immediately.

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