Strawberry Shortcake

Ingredients

• 2 pounds Fresh Strawberries
• 1/2 cup Granulated Sugar (for strawberries)
• 1 1/2 cups Almond Flour
• 1/2 cup White Rice Flour
• 1/4 cup Tapioca Starch
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 1/2 cup Cold Unsalted Butter (cut into cubes)
• 1 large Eggs
• 1/2 cup Milk (dairy or non-dairy)
• 1 teaspoon Vanilla Extract
• 1 cup Heavy Cream (for whipped cream)
• 2 tablespoons Powdered Sugar (for whipped cream)
• 1/2 teaspoon Lemon Juice (for whipped cream)

Instructions

1. 1

   Prepare the strawberries: Hull and slice the strawberries. In a bowl, gently mix them with 1/2 cup of granulated sugar. Let them macerate for at least 30 minutes, stirring occasionally.

2. 2

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

3. 3

   In a large bowl, whisk together almond flour, rice flour, tapioca starch, baking powder, and salt.

4. 4

   Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

5. 5

   In a separate small bowl, whisk together the egg, milk, and vanilla extract.

6. 6

   Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

7. 7

   Drop spoonfuls of dough onto the prepared baking sheet, about 2 inches apart. Form into round shortcakes.

8. 8

   Bake for 15-20 minutes, or until golden brown.

9. 9

   While the shortcakes are baking, prepare the whipped cream: In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and lemon juice and continue beating until stiff peaks form.

10. 10

    To assemble, split each shortcake in half. Spoon the macerated strawberries and juice over the bottom half, top with whipped cream, and then place the top half of the shortcake on top. Serve immediately.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.