Gluten Free Vegan Strawberry Shortcake

A traditional summer dessert. So good you won't miss the gluten!
Dish Type: desserts Lifestyle: dairy free, gluten free, nut free, vegan, vegetarian


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 Earth Balance Buttery Spread

2/3 cup white sugar

3/4 cup coconut milk

 4 cups sliced fresh strawberries

2 cups 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.