Gluten-Free Strawberry Shortcakes

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Preheat oven to 350 F.

3. Step 3

   Wash, hull, and slice strawberries. Place in a bowl and add 1/2 to 3/4 cup sugar, according to taste. Stir to combine. Cover and refrigerate while shortcakes bake.

4. Step 4

   Grease a muffin pan with vegetable shortening or use paper cupcake liners.

5. Step 5

   Place all dry ingredients in a medium mixing bowl and whisk to thoroughly combine.

6. Step 6

   Place shortening and 1/2 cup remaining sugar in another mixing bowl. Using a stand-mixer or an electric mixer, cream until fluffy.

7. Step 7

   Add eggs and beat on high just until combined with the shortening and sugar mixture.

8. Step 8

   Add dry ingredients to the wet ingredients and beat on low until well combined.

9. Step 9

   Pour in coconut milk and vanilla. Beat until the batter is smooth and fluffy, about 1 minute.

10. Step 10

    Fill each muffin cup about 1/2 full with batter.

11. Step 11

    Bake for 20 minutes, or until the cakes are lightly golden on top and a toothpick inserted into the center comes out clean.

12. Step 12

    Cool cupcakes in the baking pan for about 10 minutes before carefully removing.

13. Step 13

    To serve, cut the cupcakes in half and place on individual plates. Spoon about 1/2 cup strawberries and juice over each cake. Top with gluten-free, non-dairy whipped topping (optional). Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.