Vegan Gluten Free Strawberry Shortcake

Total time1 hr 8 min

Prep time20 min

Cook time18 min

4.5

(29)

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Ingredients

6 servings

For the strawberries

1 lb fresh strawberries, hulled and sliced
3 tbsp granulated sugar

For the biscuits

2 cups gluten free flour blend
1 tbsp baking powder
½ tsp xanthan gum (omit if your flour blend already contains it)
2 tbsp granulated sugar
¼ tsp salt
6 tbsp unsalted butter, cold and cut into small cubes
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup heavy cream, plus 1 tbsp for brushing
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tbsp heavy cream, for brushing
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp vanilla extract

For the whipped cream

1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tbsp powdered sugar
½ tsp vanilla extract

Instructions

1
Combine the sliced strawberries and 3 tbsp granulated sugar in a medium bowl and toss to coat. Set aside at room temperature for at least 30 minutes, until the berries release their juices and the sugar dissolves into a light syrup.
2
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

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