Gluten-Free Strawberry Shortcake {Dairy-Free & Vegan Option}

mamaknowsglutenfree.com

Barbara

subheading: STRAWBERRIES:

3 cups sliced strawberries (1 ½ quarts)

¼ cup granulated sugar

subheading: SHORTCAKES:

6 tablespoons unsalted butter (dairy-free/Vegan use Smart Balance butter)

2 cups gluten-free all-purpose flour with xanthan gum (I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.)

1 tablespoon gluten-free baking powder

1 teaspoon salt

1 cup buttermilk (or make dairy-free buttermilk) (Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5 to 10 minutes in the refrigerator to stay cold. Dairy-free use unsweetened almond, cashew, or coconut milk and add the vinegar to make dairy-free buttermilk. )

1 teaspoon pure vanilla extract

¼ cup granulated sugar

1 large egg (egg-free/Vegan use Bob's Red Mill Gluten-Free Egg Replacer)

2 tablespoons gluten-free all-purpose flour (I like Pillsbury gluten-free)

2 tablespoons milk (Dairy-free use unsweetened almond, cashew, or coconut milk)

2 tablespoon course sugar

subheading: WHIPPED CREAM:

1 cup heavy whipping cream

1 teaspoon pure vanilla extract

3 tablespoons granulated sugar

Or substitute with Cool Whip, canned whipped cream or dairy-free whipped cream.

Directions at mamaknowsglutenfree.com

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