Allergy Friendly Strawberry Shortcake
Fresh strawberries
1/2 cup white sugar
2 1/4 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
1/4 teaspoon salt
1/3 cup Crisco shortening (contains soy) or coconut oil
1/4 cup unsweetened applesauce
2/3 cup almond milk or rice milk
Slice the strawberries and toss them with 1/2 cup of white sugar.
If the berries are already pretty sweet, you can skip this step.
Preheat oven to 425 degrees F and Grease 1- 8 inch round cake
pan.
In a medium bowl combine with a whisk: the flour, baking powder,
2 tablespoons white sugar and the salt. Mix in shortening or coconut oil until
the mixture resembles coarse crumbs (I use the whisk to help break up the
shortening or coconut oil). Mix in applesauce and milk. Stir until just
combined. If the mixture seems too dry, add a splash more of almond or rice milk.
Pour batter into the pan.
Place in preheated oven and bake for
15 to 20 minutes or until golden brown. Let cool.
Before serving, top with strawberries and a dollop of coconut
whipped cream, if desired.
I usually make my own coconut whipped cream but I haven’t perfected
the recipe yet. So that recipe is still a work in progress. In the meantime,
some grocery stores will stock coconut whipped cream in cans and some other
dairy alternatives.
Tag #thealherrgymom and let me know what you think!
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