Gluten Free Vegan Strawberry Shortcake
2/3 cup brown rice flour
2/3 cup cornstarch
2/3 cup tapioca flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1/2 teaspoon salt
6 tablespoons butter or Earth Balance Buttery Spread
2/3 cup white sugar
3/4 cup milk or alternative
4 cups sliced fresh strawberries
2 cups whipping cream or So Delicious CocoWhip
Preheat an oven to 425 degrees F. Whisk the rice flour, cornstarch, tapioca flour, baking powder, baking soda, xanthan gum, and salt together in a bowl; set aside. Grease a baking sheet, or cover with a sheet of parchment paper.
Beat the shortening or earth balance and sugar with an electric mixer in a large bowl until light and fluffy. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Drop onto the prepared baking sheet into 8 equal portions.
Bake in the preheated oven until golden brown on the bottoms, 10 to 12 minutes. Remove, and cool on a wire rack to room temperature.
Once cool, slice each shortcake in half, and place each bottom half onto a dessert plate. Evenly divide the sliced strawberries onto each shortcake, and dollop with the whipped cream or cocowhip. Place the shortcake tops on to serve.