Gluten Free Strawberry Shortcake
Skill Level: Easy
Time: 25 min prep, 25 min cooking
2/3 cup sugar
1/4 cup shortening
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups Sweet Ali’s gluten free flour
2 teaspoons baking powder
1/2 cup milk (or dairy free alternative)
Whipped cream or ice cream (DF alternative)
1-1/2 quarts fresh strawberries, sliced
In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk (milk alternative) to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.
Cut into nine servings. Split each serving horizontally and fill with whipped cream/ice cream and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream. Serve immediately.
Adapted from Taste of Home