Gluten-Free, Grain Free Strawberry Shortcakes
These slightly sweet, biscuit-style shortcakes are made gluten-free with coconut and arrowroot flours. Simplify this desert by omitting the strawberry sauce and whipped cream and topping the warm shortcakes with butter and strawberry jam. This recipe calls for mixing the dough by hand – but if you prefer, combine the recipe in the bowl of food processor instead of using a pastry cutter. Pulse the food processor and avoid over-mixing the dough.
1 cup coconut flour
1 cup arrowroot flour, plus more for rolling out the dough
½ cup whole cane sugar or palm sugar
½ teaspoon unrefined sea salt, finely ground
1 large egg, lightly beaten
8 tablespoons coconut milk
1 teaspoon vanilla extract
½ cup unsalted butter, at room temperature, plus more for buttering the pan
4 cups Strawberry Sauce
2 ½ cups Honey Whipped Cream
Adjust the rack to the center of the oven. Pre-heat the oven to 350 degrees F. In a large bowl combine the coconut flour, arrowroot flour, sugar, and salt. Mix until coarsely combined. Add the egg, coconut milk, and vanilla extract. Use a pastry cutter or two butter knives to work the liquids into the flours. The mixture should resemble a coarse pea sized meal. Add the butter. Using the pastry cutter, work the butter into the flour mixture until the dough sticks together when pressed, about 2-3 minutes.
Lightly butter a sheet pan. Dust a work surface and rolling pin with arrowroot flour. Turn out the dough and dust it lightly with the flour. Roll out the dough into a ½-inch thick slab. Use a 2-inch diameter round cookie cutter. Press straight down when cutting – don’t twist. Gently lift the shortcakes from your work surface and place them evenly spaced on the cookie sheet.
Bake until browned on top, about 30-35 minutes. Serve while still warm, or reheat just before serving in a toaster oven set on low. Store shortcakes tightly covered in the refrigerator for up to 5 days (or for up to two weeks in the freezer).