Strawberry Shortcake
This strawberry shortcake recipe is very easy to make and tastes so good. The shortcake can even be used as a classic tea scone by pairing it with butter and jam or lemon curd and cream!
Ingredients
- 2 cups King Arthur's Gluten Free Measure for Measure flour (262g)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon sea salt
- 2 tablespoons maple sugar or cane sugar
- ½ cup + 2 tablespoons unsweetened almond milk (152ml)
- 7 tablespoons Miyoko's Creamery Organic European Style Cultured Vegan Butter, Unsalted (cold) (You can substitute the same amount with real butter. However, other vegan butters may vary the outcome.)
- 1 egg, beaten
- 1 teaspoon lemon juice
- 2 cups strawberries, sliced (sprinkling sugar on top is optional)
- dairy free whipped cream of choice
Instructions
- In a large mixing bowl, add the flour, baking powder, baking soda, salt, and maple sugar. Mix all of the ingredients together.
- Then add in the butter and use a pastry cutter to chop it up until it resembles pea sized crumbs.
- Next, add in the beaten egg, lemon juice, and almond milk. Mix together until all ingredients are well incorporated and the dough becomes a little sticky.
- Then lightly flour a wood pastry or cutting board and place the dough on it. Use your hands to shape the dough into a 7'' x 7'' round. Cover the board with plastic wrap and place it in the freezer for 10 minutes.
- While the dough is in the freezer, preheat the oven to 400°F. Once the 10 minutes have passed, remove the board and dough from the freezer and use a knife to cut a vertical line through the center of the round. Next, cut the dough into 3 triangles on each side, making a total of 6 triangular scones.
- Now place the scones on a baking sheet lined with parchment paper or a silicone mat. (make sure your baking sheet can withstand the higher temperature. If not, lower the oven temperature and bake for a few minutes longer than specified)
- Bake the scones for 20-22 minutes or until they turn a light golden brown color. Let the scones cool for 5 minutes before moving them with a spatula to a cooling rack.
- Once the scones are cool, you can cut the scones in half and layer them with strawberries and whipped cream.