For shortcakes: 1 cup gf flour 1-1/2 teaspoon baking powder Dash of salt 1-1/2 Tablespoons sugar 4 Tablespoons cold unsalted butter 1/2 cup cream 2 Tablespoons vegetable oil 1 egg yolk, lightly beaten 1 teaspoon milk Sugar
For strawberries & cream: 1 cup gf vanilla ice cream 1/2 cup gf sour cream 1/4 cup sugar 1 teaspoon vanilla extract 1 cup whipping cream, whipped to stiff peaks 4 cups strawberries, sliced
Preheat oven to 450°F.
In a bowl combine ice cream, sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; mix well. Fold in whipped cream. Cover and refrigerate.
Sprinkle strawberries with 1/3 cup sugar and toss to evenly coat. Let stand for 30 minutes.
In a large bowl, combine gf flour, baking powder, salt and sugar. Cut in butter until largest pieces are the size of peas and the rest resemble breadcrumbs.
In a separate small bowl, combine cream and oil. Add cream mixture to dry ingredients until just moistened.
With a lightly gf floured hand, gather dough into a ball and knead it gently against sides of the bowl until bowl is fairly clean.
Roll out dough to about 3/4 inch thickness. Cut into 3 inch rounds.
Place shortcakes on an ungreased baking sheet, at least 1 inch apart.
In a small bowl, combine egg yolk with a teaspoon of milk. Brush tops of shortcakes with egg wash and sprinkle with sugar.
Bake shortcakes for 10-12 minutes or until golden brown on top.
Cut shortcakes in half horizontally. Place bottom layer on serving plate; top with strawberries and a dollop of ice cream mixture. Place remaining shortcake layer on top of strawberries. Top shortcakes with another dollop of ice cream mixture. Serve immediately.
We used The Gluten Free Pantry’s Country French Bread Flour M for the gf flour in this recipe (visit The Gluten Free Pantry at www.glutenfree.com).