Gluten Free Strawberry Shortcake

2 servings

½ cupsgluten-free all purpose flour blendwith xanthan gum

⅓ tablespoonbaking powder

1 tablespooncoconut sugar or any granulated sugardivided (see recipe)

⅕ teaspoonsea salt or pink salt

⅕ cupcold, cubed butter or plant-based butter

¼ cupmilk of choiceI like to use oat milk

⅓ teaspoonvanilla extractgluten-free certified, if necessary

⅓ poundsliced fresh (or thawed frozen) strawberriesapproximately 3 cups

regular or dairy-free whipped creamfor serving

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Preheat the oven to 425°F. Grease or line a baking sheet with parchment paper, then set aside.
In a mixing bowl combine flour, baking powder, 1 tablespoon of sugar and salt. Mix well.
Add the cold, cubed butter and using a pastry cutter or a fork, work the butter into the flour until it resembles coarse crumbs.
Add the milk and vanilla. Mix until a smooth batter forms.
Using a large spoon or ice cream scoop, scoop mounds of batter onto prepared baking sheet. Bake for 13 minutes or until bottoms are browning and tops are turning golden.
Meanwhile, prepare strawberries by mixing the sliced strawberries with 2 tablespoons of sugar. Using your hands or a fork, mix and mash the strawberries a little to release their juices. Set aside.
When the shortcakes are done, let them cool a few minutes. Serve shortcakes whole or sliced, topped with strawberry mixture and a dollop of whipped cream. Enjoy!