This fluffy and sweet recipe is the perfect dessert for the warm summer months dining al fresco.
Ingredients:
4 cups strawberries
1/4 cup sugar
2 1/3 cups of our gluten-free pancake flour *recipe below*
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter, melted
1/2 cup whipped cream (we used canned for the photo but homemade is always best!)
*FGF Gluten-Free Flour Mixture*
Yields: 5 cups
Ingredients:
20 ounces finely ground rice flour
2 Tablespoons baking powder
3 ounces potato starch
½ teaspoon Xanthan gum
1 teaspoon salt
3 ounces sugar
Preparation:
Combine ingredients in a large glass mixing bowl and whisk together.
Steps:
-Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; let them macerate.
-In medium bowl, stir flour mixture, milk, 3 tablespoons sugar and butter until you get a light dough. Spoon dollops of dough on an ungreased baking sheet.
-Bake 10 to 12 minutes until golden brown. If you’re making homemade whipped cream, this is a good time to prep that.
-Remove shortcakes from oven, cut in half and fill with strawberry mixture and whipped cream.
