Ingredients
- 2 cups gfJules™ All Purpose Gluten Free Flour
- 1/4 cup granulated cane sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 4 Tbs. vegetable or palm oil shortening or coconut oil room temperature or butter or vegan butter
- 2 large eggs or egg substitute
- 3/4 cup 6 oz. vanilla yogurt (dairy or non-dairy) (So Delicious® Vanilla Coconut Yogurt)
- cinnamon sugar mixture 3 Tbs. sugar + 1/2 tsp cinnamon
- 2 lbs. fresh strawberries
- 1 cup blueberries
- whipped cream So Delicious® CocoWhip, vanilla ice cream, homemade coconut whipped cream recipe, or vanilla yogurt
Instructions
- Preheat oven to 400° F (static) or 375° F (convection).
- Whisk together all dry ingredients in a large bowl. Cut shortening into dry ingredients using a pastry cutter or two butter knives. Add stirred, cracked eggs and yogurt and stir well with a fork until combined, forming a smooth dough that is not dry or sticky. (The dough may also be made using a large food processor or stand mixer with flat paddle, but do not over-work the dough).
- Pat dough out onto a surface dusted with gfJules™ All Purpose Flour to a thickness of about 1 1/2 inches. Cut into circles with a biscuit cutter or the rim of a drinking glass (note: the sharper the cutter though, the higher the rise in the shortcakes, as the edges will not be compressed, and can rise in lovely layers).
- Gather any dough not already cut and press together to re-cut until all dough is used. Place shortcakes onto a parchment-lined cookie sheet and lay a small pat of butter or non-dairy substitute on each top (optional) then sprinkle with the pre-made cinnamon/sugar mixture.
- Bake for 8-10 minutes, or just until the tops are lightly browned. Do not overbake! Serve topped with fresh blueberries, strawberries, whipped cream, vanilla ice cream, homemade coconut whipped cream or vanilla yogurt.
- Makes approximately 8 shortcakes, depending on thickness and size.
- Note: if topping with fresh strawberries, it’s best to wash, cap then chop the berries, sprinkle with a tablespoon or so of sugar to taste (berries are sweeter at some times of the year than others), then set aside to allow the lovely juices to form a syrup that can be drizzled onto the shortcakes when served with the berries. A heavenly combination!
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.