Double Strawberry Shortcake
Strawberry shortcakes with fresh strawberries and cream scream summer!
Ingredients
- 1 cup finely ground almond flour
- ¼ cup finely ground brown rice flour
- ¼ cup cornmeal
- 2 tbs tapioca starch
- 2 tbs potato starch
- 2 tbs sorghum flour
- 2 tbs corn starch
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 tsp kosher salt
- ¼ cup sugar
- 1 tsp vanilla
- 1 tbs apple cider vinegar
- ½ cup soy milk
- ½ cup diced fresh strawberries
- zest of one lemon
Instructions
- Preheat the oven to 400°
- Combine 1 tbs apple cider vinegar with 1 cup soy milk. Stir and set aside to "curdle."
- In a large bowl, whisk together the flours, starches, baking soda, baking powder, salt and sugar.
- Add vanilla and lemon zest to the soy milk and whisk to combine.
- Cut in the 8 tbs of vegan butter into the dry ingredients. Using your fingers, or the paddle of a standing mixer, break the butter up into pea sized bits, until evenly mixed into the dry ingredients.
- Once evenly mixed, fold in the soy milk and strawberries.
- If the dough is too sticky and wet, add a bit more brown rice flour until it comes together into a dough.
- Turn dough onto a floured surface and lightly press until it's about ¾" thick. Cut into shortbread circles, or squares, and place on a lined baking tray.
- Bake for 20-25 minutes, or until golden brown, turning half way through.
- Top with coconut whipped cream and fresh strawberries!