Strawberry Shortcake (GF/DF)
Here's gluten-free & dairy-free take on the classic strawberry shortcake recipe that the whole family can enjoy. It's a perfect summertime dessert for any occasion.
For the Shortcakes:
- 2 cups gluten-free 1-to-1 flour blend
- 2 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dairy-free "butter" or margarine
- 1/2 cup dairy-free plain yogurt
- 1/4 cup dairy-free milk (such as oat milk, almond milk or rice milk)
- another 2 Tbsp dairy-free milk & another 1-2 Tbsp sugar (reserved for glazing the tops of the shortcakes)
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Directions:
Preheat oven to 425 degrees Fahrenheit.
Combine flour, sugar, baking powder, soda & salt. Cut butter in using a pastry blender or fingers until the mixture resembles fine crumbs. Set aside.
In a separate bowl, combine yogurt & milk. Add to the dry ingredients all at once. Stir with a fork to make a soft, slightly sticky dough.
Gather the dough into a ball & place it on a lightly floured surface. Knead the dough gently about 8 times until it is smooth. Roll or pat out the dough to an 8" round that's about 3/4" thick. Using a large, 3" round cookie cutter, cut out 6 to 8 rounds of the dough.
Place the rounds onto a parchment paper-lined baking sheet. Brush the tops of the shortcakes slightly with the 2 Tbsp of reserved milk & sprinkle with the 1-2 Tbsp of the reserved sugar.
Bake for 15 minutes or until the shortcakes are lightly browned. Cool for at least 10 minutes before continuing.
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For the Topping:
- 1 container fresh strawberries (or other fresh fruit, as desired)
- 2 Tbsp granulated sugar or liquid honey
- dairy-free whipped topping (such as Coco Whip or coconut whipped cream)
Directions:
While the shortcakes are baking, wash & dry the strawberries. Trim the tops & cut into halves or quarters (depending on size of the fruit). Place in a clean bowl and mix with the sugar or honey.
When the shortcakes have cooled, split each one in half. Spoon the sweetened strawberries onto the bottom half. Add a little of the whipped topping & replace the top half of each shortcake over the filling. Top with more whipped topping & fruit as desired.
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Makes 6-8 servings.