Strawberry Shortcake with Vegan Whipped Topping

Name: Strawberry Shortcake with Vegan Whipped Topping
Yield: makes 1 8-inch layer cake
Ingredients: 4 cups fresh strawberries; 3 tablespoons granulated sugar; 2 cups Basic Gluten-Free Flour Mix (page 19); 1/2 teaspoon xanthan gum; 4 teaspoons double-acting baking powder; 1/2 teaspoon salt; Pinch of ground nutmeg; 1/2 cup dairy-free, soy-free vegetable shortening; 3/4 cup plus 2 tablespoons rice milk; 1 recipe Vegan Whipped Topping (recipe follows); 2 tablespoons cornstarch; 1/2 cup rice milk; 1/2 cup dairy-free, soy-free vegetable shortening; 1/2 cup caster sugar (very fine); 1/2 teaspoon pure vanilla extract; (makes 1 1/2 cups)

December 9, 2011

Old-fashioned shortcake is made with biscuit dough, not cake batter. This makes a great fresh dessert or a fancy weekend breakfast. You eat it warm, straight from the oven! And the Vegan Whipped Topping is an extra-special treat. I was unable to find a dairy-free, soy-free whipped topping, so I whipped up my own! Use it anywhere you’d use whipped cream.

Recipe notes

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