Vickys Strawberry Shortcakes, GF DF EF SF NF

Vickys Strawberry Shortcakes, GF DF EF SF NF

A traditional dessert made allergy friendly


4 servings

  1. 700 g strawberries, hulled and quartered

  2. 70 g granulated sugar

  3. 80 ml orange juice

  4. 2 tsp vanilla extract

  5. 1 tsp lemon juice

  6. 170 g gluten-free / plain flour

  7. 1/8 tsp xanthan gum

  8. 3 tbsp granulated sugar

  9. 1 tsp baking powder

  10. 1/4 tsp bicarb / baking soda

  11. 3 tbsp gold foil Stork block margarine

  12. 120 ml light coconut milk

  13. 1/2 tsp lemon juice

  14. 8 tbsp whipped coconut cream

  15. 4 whole strawberries to garnish


  1. Combine 200g of the halved strawberries, the sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher or fork

  2. Stir in the remaining halved strawberries, cover and chill

  3. Preheat the oven to gas 7 / 210C / 425F and line a baking tray with parchment paper

  4. Mix the flour, xanthan gum if using, sugar, baking powder and baking soda in a bowl, then cut in the margarine with a pastry cutter or a fork until the mixture resembles crumbs

  5. Add the lemon juice to the coconut milk then pour into the crumb mixture and stir in

  6. Turn the sticky dough out onto a lightly floured surface (a square of parchment paper is ideal), dust your hands with extra flour and put the dough onto the baking tray

  7. Pat it out into a rough rectangle around 9″x 9″

  8. Cut dough into 9 squares and spread the squares out a little bit. Bake for 12 – 15 minutes

  9. Let cool on a wire rack

  10. Put 4 shortcakes onto dessert plates

  11. Spoon 4 tablespoons of the chilled strawberry mixture over each then add 1 tablespoon of whipped coconut cream on top

  12. Put another shortcake on of each then repeat the strawberries & cream step

  13. Slice the fresh strawberry and fan out to place on top as a pretty garnish

  14. The remaining shortcake square is the cooks treat!

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