Low Sugar DF Strawberry Shortcake
450 degrees, 10-12 minutes
Serves: 6
Ingredients
- 4 Cups Strawberries, sliced
- ⅓ Cup Coconut Oil
- 2 Cups All-Purpose Flour (This recipe does not do well with GF flour, unfortunately!)
- 2 or 3 Tablespoons Sugar
- 3 Teaspoons Baking Powder
- 1 Teaspoon Salt
- ¾ Cup Coconut Milk
Instructions
- Mix strawberries and ½ cup sugar. Let stand about 1 hour so strawberries will become juicy.
- Heat oven to 450.
- Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
- Stir in DF milk until just blended.
- Place dough on lightly floured surface.
- Gently smooth into a ball.
- Place about 1 inch apart on an ungreased cookie sheet.
- Bake 10 to 12 minutes or until golden brown.
- Split shortcakes in half while hot.
- Fill with strawberries; replace tops.
- Top with strawberries and dairy-free whipped cream.