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Happy 4th: Festive Berry Shortcake (Gluten-free, Dairy-free, Egg-free)

Happy 4th: Festive Berry Shortcake (Gluten-free, Dairy-free, Egg-free)

Written by: Audrey Hoffman

With summer celebrations well underway, here is a classic, festive dessert for you to serve up right alongside your other traditional dishes. This is a food allergy and intolerance-friendly version of the oh-so-popular summer strawberry shortcake. This recipe has been adapted to suit the needs of anyone needing to avoid gluten, dairy and eggs – all of which are typical main components of this scrumptious treat. The cake itself is more along the lines of a sweet biscuit, which is a nod to the old-fashioned version of the dessert. With a light lemon flavor added to brighten the fruitiness even more, I promise it won’t disappoint! And if strawberries are an issue for you, just swap for raspberries – the end result will be just as beautiful and yummy. Happy celebrating!

Mix the berries with 2 tablespoons sugar in a bowl and set aside.

Sift and whisk together the flour, xanthan gum, salt, baking powder and sugar in a large bowl. Using a pastry blender or two forks, cut the chilled palm shortening into the flour mixture until it is pea-sized. Add the zest of one lemon. Pour in the coconut milk and stir until the mixture comes together. It will be a little sticky.

Use an ice cream scoop to drop the biscuit mixture onto the prepared baking sheet, then press down slightly to form discs.

Bake 12-14 minutes, or until done in the middle. Serve at room temperature. Best enjoyed when fresh!

Scoop the firm, solidified layer of coconut cream from inside the top of the chilled coconut milk cans. Place into a chilled metal bowl. Using chilled beaters, whip one minute, add 2 tablespoons sugar and 1 tsp vanilla, then whip until smooth.

Assemble the shortcakes by splitting a biscuit in half. Top one half with berries and whipped cream. Place the second half on top and cover with more berries and cream. Enjoy!

RECIPE:

INGREDIENTS

For the Berries:

½ lb. fresh strawberries, hulled and sliced

½ pint fresh blueberries

2 Tbsp granulated sugar

 

For the Biscuits:

2 C gluten free all-purpose flour

1 tsp xanthan gum

1 tsp salt

2 ½ tsp baking powder

¼ C granulated sugar

6 Tbsp palm shortening, cold and cubed

1 C canned light coconut milk, shaken

Zest of one lemon

 

For the Whipped Cream:

2 cans full-fat coconut milk, unshaken and chilled overnight

2 Tbsp confectioners sugar

1 tsp vanilla extract

 

INSTRUCTIONS

To make the berries:

1.      Mix the berries with 2 tablespoons sugar in a bowl and set aside.

To make the biscuits:

2.      Preheat oven to 425 degrees and line a baking sheet with parchment paper.

3.      Sift and whisk together the flour, xanthan gum, salt, baking powder and sugar in a large bowl.

4.      Using a pastry blender or two forks, cut the chilled palm shortening into the flour mixture until it is pea-sized.

5.      Add the zest of one lemon.

6.      Pour in the coconut milk and stir until the mixture comes together. It will be a little sticky.

7.      Use an ice cream scoop to drop the biscuit mixture onto the prepared baking sheet, then press down slightly to form discs. Bake 12-14 minutes, or until done in the middle. Serve at room temperature. Best enjoyed when fresh!

To make the whipped cream:

1.     Scoop the firm, solidified layer of coconut cream from inside the top of the chilled coconut milk cans. Place into a chilled metal bowl. Using chilled beaters, whip one minute, add 2 tablespoons sugar and 1 tsp vanilla, then whip until smooth.

2.     Assemble the shortcakes by splitting a biscuit in half. Top one half with berries and whipped cream. Place the second half on top and cover with more berries and cream. Enjoy!

 

 

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