Strawberry Shortcake

Every Body Eats by M.H.W. Hill Page 333

Handle the dough as little as possible for light, fluffy shortcakes.

Strawberry Topping

2 pints strawberries, hulled and halved

3 tablespoons lemon juice

1/4 cup evaporated cane juice

Shortcakes

1 cup brown rice flour, or white rice flour, or millet flour

1/2 cup tapioca starch, or potato starch, or arrowroot starch

1/4 cup GF oat flour, or pure rice bran (Ener-G®), or millet flour

1/4 cup potato starch, cornstarch

1/4 cup Vance’s DariFree® powder (omit if using cream/creamer)

1/4 cup evaporated cane juice, or light brown sugar

1 tablespoon baking powder

1 tablespoon egg replacer powder

2 teaspoons xanthan gum

1/2 teaspoon sea salt

1/2 teaspoon agar powder

3 tablespoons cold palm shortening, cut into small pieces

2 tablespoons cold soy-free vegan buttery spread (Earth Balance®), cut into small pieces

3/4 cup water, or cream of choice

To top biscuits prior to baking …

1 tablespoon grapeseed oil, or other high heat oil

1/4 cup turbinado, or light brown sugar

1. Place baking rack in second position; preheat oven to 375°F; line rimmed baking sheet with parchment paper; set aside.
2. Place strawberries in bowl; sprinkle with lemon juice and evaporated cane juice; set aside.
3. Meanwhile, in an airtight container combine brown rice flour, tapioca starch, GF oat flour, potato starch, Vance’s DariFree® powder, evaporated cane juice, baking powder, egg replacer powder, xanthan gum, sea salt, and agar powder; place on lid; shake vigorously to combine and to introduce air.
4. Pour dry mixture into large mixing bowl; using fork or pastry cutter cut in palm shortening and Earth Balance® until mixture resembles coarse meal.
5. In a slow stream, beat water into to dry ingredients; mix with fork until dough just comes together. Do not over mix.
6. Transfer dough to a lightly GF-floured surface; pat sough into a 6”-square, 1”-thick
7. Cut into rounds using a 2-1/2-inch round cutter; place rounds on prepared baking sheet; gather dough and cut again until all dough has been used.
8. Brush tops of shortcakes with grapeseed oil; sprinkle each with turbinado sugar.
9. Place into preheated 375°F oven; bake until golden brown, 25 – 30 minutes.
10. Remove pan to wire rack; cool 15 minutes.

To assemble, slice shortcakes open; divide strawberries and liquid among bottom halves of shortcakes; top with large dollops of ice cream and upper halves of shortcakes; serve immediately.

Servings: 8

Preheat: 375°F

Prep Time: 1 hour

Cooking Time: 30 minutes