Strawberry Shortcakes {gluten free, dairy free, egg free, vegan}
 
Prep time
Cook time
Total time
 
Light, flaky biscuit, with mounds of sweet strawberries covered in whipped topping. This trifecta of a dessert sandwich will make a scrumptious addition to your summertime eats!
Jessica:
Recipe type: Dessert
Serves: 6 large strawberry shortcakes
Ingredients
  • For the dough:
  • 1¼ cup (213 g) white rice flour, plus extra for flouring rolling surface
  • ¼ cup (28 g) tapioca flour (or starch)
  • ¼ cup (42 g) brown rice flour
  • ¼ cup ground flax seed meal
  • 1 tablespoon aluminum free baking powder
  • ½ teaspoon kosher salt
  • 1 cup coconut milk (not canned), preferably chilled
  • ½ tablespoon melted non-dairy butter
  • 3 oz (3/4 stick) non-dairy butter (I use Earth Balance soy-free spread), chilled and sliced
  • 2 tablespoons raw sugar plus 1 tablespoon
  • For "egg" wash:
  • 3 tablespoons non-dairy milk (I use coconut milk)
  • 1 teaspoon coconut oil or non-dairy butter, melted and cooled
  • For the strawberries:
  • 2 pints fresh strawberries
  • 1 teaspoon raw or cane sugar
  • frozen non-dairy whipped topping, thawed at room temperature for an hour, longer will yield a thinner whipped topping similar to whipped cream
Preparation
  1. Hull and quarter strawberries then transfer into a medium bowl. Leave the smaller berries halved. Sprinkle a teaspoon of sugar and combine. Then whisk flours, aluminum powder, and kosher salt in a large bowl set aside. Measure coconut milk then add ½ tablespoon melted “butter”; stir to combine and set aside. This is our “buttermilk”.
  2. Add chilled non-dairy butter to the flour mixture bowl and cut “butter” into the flour using a pastry cutter or fork until the size of peas. Add “buttermilk” and combine by hand until you have a ball of dough. Transfer onto a well-floured surface and shape it into a large thick circle by hand, about an inch thick. Cut into a 3-inch round (I used one of our plastic tumblers), then transfer onto a parchment lined baking sheet. Gently press any loose dough pieces back onto the biscuit round if needed.
  3. Note: If your dough has gotten too warm to the touch, chill it for 5 minutes before brushing on the wash and baking.
  4. Combine "egg" wash in a small bowl then brush liberally over each biscuit.
  5. Sprinkle each with a pinch of the remaining 1 tablespoon of sugar. Bake 15-18 minutes until slightly golden. Let it cool for 5-10 minutes before slicing through the center. Add heaping spoons of strawberries, then spoonfuls of whipped topping. Serve immediately.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/strawberry-shortcakes/