Recipe of Andrew Copley Vickys Strawberry Shortcakes, GF DF EF SF NF

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, vickys strawberry shortcakes, gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Strawberry Shortcakes, GF DF EF SF NF is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Vickys Strawberry Shortcakes, GF DF EF SF NF is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook vickys strawberry shortcakes, gf df ef sf nf using 15 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Vickys Strawberry Shortcakes, GF DF EF SF NF:

1. Take 700 g strawberries, hulled and quartered
2. Prepare 70 g granulated sugar
3. Prepare 80 ml orange juice
4. Take 2 tsp vanilla extract
5. Make ready 1 tsp lemon juice
6. Take 170 g gluten-free / plain flour
7. Take 1/8 tsp xanthan gum
8. Make ready 3 tbsp granulated sugar
9. Make ready 1 tsp baking powder
10. Get 1/4 tsp bicarb / baking soda
11. Make ready 3 tbsp gold foil Stork block margarine
12. Make ready 120 ml light coconut milk
13. Make ready 1/2 tsp lemon juice
14. Get 8 tbsp whipped coconut cream
15. Take 4 whole strawberries to garnish

Instructions to make Vickys Strawberry Shortcakes, GF DF EF SF NF:

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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