When I say "Shortcake!", THIS is what I mean:
Yes. The edible, strawberry kind.
In the wonderful picture above you will find no eggs, gluten, dairy or hidden pictures of Oprah Winfrey.
But you WILL find strawberry, yummy tastiness all wrapped up in a dessert bowl.
So enough yakking. Here is the recipe:
Strawberries; washed, hulled and sliced
Scones for Shortcake:
2 cups gluten free flour (see recipe link at the top of my page)
1 Tb baking powder
1/2 tsp salt (I use Celtic sea salt)
1 tsp cream of tartar
1/2 cup Earth Balance soy free (or butter if you can partake)
1/2 cup vanilla almond milk (or your choice of milk)
1 Tb raw agave
In a bowl (of course), mix together dry ingredients. Cut in Earth Balance (I use my mixer or food processor to expedite things) until crumbs form. Add agave and milk and blend with mixer. Divide dough into two balls. Flatten them into domes. Cut each dome into four triangles. Space out on an ungreased baking sheet (a stone is best) and bake at 425 degrees for 13 (yes, 13) minutes or until just beginning to get golden on the edges. Remove from oven and cool for about 10 minutes.
Coconut Whipping Cream:
One can of coconut milk: refrigerate for at least one hour.
Open the can (DO NOT SHAKE IT!) and scoop out the solid coconut, leaving the liquid. You can reserve the liquid, if desired.
In a bowl, mix with a mixer coconut, agave and vanilla to your taste until set.
Assemble your shortcake and enjoy it, enjoy it, enjoy it!
Happy Shortcake Days!