Tom's Gluten Free Strawberry Shortcake | Celia's Gourmet Foods Cookbook

Tom's Gluten Free Strawberry Shortcake

GLUTEN FREE 369 Last Update: Dec 26, 2019 Created: Dec 26, 2019
Tom's Gluten Free Strawberry Shortcake
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Tom's Gluten Free Strawberry Shortcake

Ingredients

Directions

  1. Sift together dry ingredients in a large bowl. Cut in the butter. Whisk together the wet ingredients including the basil olive oil and pour into the dry ingredients. Stir until a dough begins to form.
  2. Turn the dough out onto a lightly GF or non GF floured surface. Knead the dough until it forms a ball. Roll it out into ½ inch thick and using a biscuit cutter cut out as many circles as you can, Place on a non-stick baking sheet and brush the tops of the biscuits with a combination of 1 tbsp of milk and 1 tsp of basil olive oil and sprinkle with coarse sugar. Bake biscuits in 350 preheated oven for 12-14 minutes, or until a nice golden brown on top.
  3. Allow to cool. Mix the cup of strawberry mash with balsamic vinegar and spoon on top of the shortcakes with a dollop of whipping cream

Tom's Gluten Free Strawberry Shortcake



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Tom's Gluten Free Strawberry Shortcake

Ingredients

Directions

  1. Sift together dry ingredients in a large bowl. Cut in the butter. Whisk together the wet ingredients including the basil olive oil and pour into the dry ingredients. Stir until a dough begins to form.
  2. Turn the dough out onto a lightly GF or non GF floured surface. Knead the dough until it forms a ball. Roll it out into ½ inch thick and using a biscuit cutter cut out as many circles as you can, Place on a non-stick baking sheet and brush the tops of the biscuits with a combination of 1 tbsp of milk and 1 tsp of basil olive oil and sprinkle with coarse sugar. Bake biscuits in 350 preheated oven for 12-14 minutes, or until a nice golden brown on top.
  3. Allow to cool. Mix the cup of strawberry mash with balsamic vinegar and spoon on top of the shortcakes with a dollop of whipping cream

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