Perfect with strawberries and cashew cream, this shortcake is light and not sweet balancing the sweetness of the berries.
2 1/4 cups all-purpose gluten free four (Bob’s Redmill)
1 teaspoon xanthan gum
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon sugar (evaporated cane juice)
1/2 cup shortening: (I use Earth Balance buttery spread)
1 cup unsweetened soy milk
2 tablespoons lemon juice
Put dry ingredients in a medium size bowl and mix together. Cut in shortening using two knives or a hand mixer. Mixture should look crumbly. Combine soy milk and lemon juice and pour into flour mixture. Mix by hand or with a mixer at a low speed to incorporate all ingredients. The result should be a sticky, lumpy dough, not a batter, not a smooth, dry dough. Drop 1/2 cupfuls on to a parchment-paper lined cookie sheet. You can improve the shape of each cake by pushing the dough into a circular form with a knife. Bake at 375F for about 20 minutes, until lightly golden brown. Remove from oven and let cool. Slice each cake in half, fill with fresh berries and top with fresh cashew cream. Makes about 6 shortcakes.