Description
Gluten Free Strawberry Shortcake – an easy and delicious summer dessert that is perfect for the 4th of July! Easy to make ahead!
Ingredients
Scale
Gluten-Free Shortcake
- 2 cups 1-to-1 gluten-free flour
- 2 tablespoons coconut sugar
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 teaspoon xanthum gum
- 1/2 cup cold butter (1 stick)
- 1 egg, beaten
- 2/3 cup unsweetened almond milk
- 1 tablespoon organic cane sugar for topping
Toppings:
- Whipped cream (we love this Dairy-Free Whipped Cream) but you whatever works best for you.
- Macerated Strawberries (or just fresh, sliced strawberries work too)
Instructions
- Preheat oven to 450 degrees F.
- Combine flour, coconut sugar, baking powder, baking soda, kosher salt and xanthum gum in a medium mixing bowl.
- Slice or cube the butter and add to bowl. Cut in the butter with a fork or pastry blender until coarse and pebbly.
- In small bowl combine beaten egg and unsweetened almond milk. Pour into dry ingredients and mix until just moist. Spread into a well-greased 8×8 square baking dish; build up edges a bit. Sprinkle the top with cane sugar.
- Bake for 15 minutes (middle rack).
- Remove and set on cooling rack and let cool slightly.
- We love serving it with Dairy-Free Whipped Cream (or regular homemade whipped cream) and Macerated Strawberries!
Notes
- Xanthum Gum: this can be omitted, but it just helps bind everything together really well.