Gluten Free Strawberry Shortcake

Our garden is bursting at the seams with these beauties... If you have a garden, I highly recommend growing strawberries! They're seriously so low maintenance and they continue to come back every year! It's like free money growing out there. 

The great thing about garden strawberries is you can vine ripe them up until the day you eat them for an amazing flavor! I love it. We even love the baby strawberries. They're perfect to freeze for smoothies. 

There's so many recipes you can do with strawberries but this next one is a classic and definitely one of my favorites! It's easy to throw together- Mix, spread, pour and then I simply bake it on a cookie sheet. Dairy free? Don't fret. I've figured that out as well. 

I definitely recommend growing your own strawberries! It's super easy and rewarding.

Gluten Free
Can be Dairy Free

Makes 12+ servings
Ingredients: 

• 1 & 3/4 cup sugar (I used organic evaporated cane juice sugar)
• 1 cup butter, melted (to make dairy free use extra virgin olive oil or coconut oil) 
• 4 large eggs
• 4 tsp vanilla
• 2 & 1/2 cups Bob's 1:1 Gluten Free flour
• 2 tsp baking powder
• 1 cup milk (I use unsweetened coconut milk in the carton)

Directions:

1. Preheat your oven to 350 degrees.
2. Line a cookie sheet with parchment paper.  
3. In a mixing bowl add the sugar and butter and cream together. Then add the eggs and vanilla. Add in the flour and baking powder and mix well. Then scrape the sides and add in the milk. Mix until combined with no lumps. 
4. Pour the batter into your prepared pan and spread out evenly. 
5. Bake for about 30-35 minutes or until the top is golden brown and springs back when lightly touched.  

​Serve with strawberries and whip cream. PS- if you're dairy free they have some great coconut whips. I found one at Walmart out of all places. 

After the kiddos got to it...