Strawberry Shortcake Gluten Free
Author: 
 
Ingredients
  • 1¾ cups Pamela's Artisan Flour Blend
  • ¼ cup gf cornstarch
  • 2 Tablespoons sugar
  • 4 teaspoons gf baking powder
  • 1 teaspoon salt
  • 6 Tablespoons butter, very cold
  • 1 cup almond milk
  • 6-8 cups strawberries, sliced and sweetened to your liking
  • Whipped coconut cream*
Instructions
  1. Preheat over to 375 degrees.
  2. In a large bowl, sift the first 5 ingredients together.
  3. Cut in butter until large crumbs form.
  4. Add milk and stir to make a stiff batter. Mix well, but do not over mix.
  5. Pour into a greased 9 inch pie pan and spread evenly.
  6. Bake 20 minutes until golden brown on top. It might be high in the middle.
  7. Remove shortcake from over.
  8. Cut into wedges and cut with strawberries.
  9. Top with coconut cream.
Notes
*Refrigerate a can of coconut milk over night. The cream will separate from the liquid. Scoop out cream add a teaspoon of vanilla extract and sweeten with maple syrup or liquid stevia.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2014/05/21/strawberry-shortcake-gluten-free-recipe/