strawberry shortcake

  • Yield:

    26 biscuits, 13 shortcakes
  • Cooking Method:

    baking
  • Prep Time:

    20 mins
  • Cook Time:

    15 mins
strawberry shortcake

Strawberry shortcakes are quintessentially English! The shortcakes are crunchy yet still manage to melt in your mouth with vanilla loveliness. I have a thing about ginger and strawberries going very well together so sometime add 1tsp of ground ginger to my biscuits.

As we are diary-free and soya-free I make a light vanilla & strawberry vegan icing. If you prefer you can use the ginger & pineapple vegan icing, or just stick to the vegan vanilla icing (this is Aars favourite). If you fancy something less sweet you can whip up some vanilla CoYo yoghurt to go between biscuits. Always, always serve these strawberry shortcakes with fresh strawberries, the more the merrier! 

Ingredients:

  • ½ C sunflower spread
  • ½ C sugar (I use coconut sugar - you can use caster)
  • ¼ C icing sugar
  • 1 C gluten-free self raising flour
  • ¼ C corn flour
  • 1 tsp vanilla extract *

Method:

  1. In a bowl beat the spread and sugar together until creamed. Now add the flours and vanilla and beat until nearly combined - it's really important not to over work this dough.

    strawberry shortcake gluten free
    dough chilled & ready to roll

  2. Place the dough onto a large square of cling film and wrap it up, before placing it in the fridge for at least an hour.

  3. When you are ready to bake, pop the oven on to heat up to 150°C (fan). Prep a baking tray with baking paper.

  4. I turn out the dough onto a floured sheet of baking paper. Sprinkle a little flour on the dough and roll out until it it about 7mm thick (check out the photo).

  5. Use your cutter, and place the shaped cutouts onto the waiting baking tray. 

  6. When the baking tray is full pop the biscuits into the oven to bake for 15 minutes. 

  7. When they come out of the oven place on a cooling rack, and do the second batch!

    strawberry shortcake gluten free
    shortcake biscuit ready to bake

  8. The biscuits need to cool completely before you start icing or stacking them.

  9. To create the filling use either our strawberry vegan icing with fresh strawberries in it - I created it especially for these scrummy shortcakes. Or our light and fluffy vanilla vegan icing goes really well with these too, it's Aars' preference!

  10. Which ever you use make sure you have a load of fresh strawberries cut up and added to the tower for fresh scrummy strawberry flavour.

Notes:

*optional 1 tsp of ground ginger can be added here! 

Let me know how you make this recipe your own. I have an aversion to pink food, so the picture on this recipe is with Aars vanilla icing! However the strawberry icing is DELISH (even if it is pink)!!