Strawberry Shortcake Recipe (Dairy Free)

Every summer, my mom takes to her bed for about 24 hours.

She isn’t sick.

She isn’t sad.

She’s just in a full-blown food coma. I’m not kidding.

And the culprit is the most delicious strawberry shortcake on earth. The recipe has been in my family for over 100 years – and every single time my mom makes it, she eats way too much of it, and goes into a deep, dark food coma.

I finally got the recipe from her last summer.

And I did the same thing. I just couldn’t stop.

It’s that good.

(Unfortunately, I have young children in the house, so my food coma couldn’t last for a full 24 hours.)

I made a few modifications with Silk Almondmilk to make it dairy-free so that everyone in our house can eat it – and I have to say – it’s just as delicious!

Dairy-free Strawberry Shortcake Recipe

Spectacular Strawberry Shortcake

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• Author: Betty Crocker
• Prep Time: 15 mins
• Cook Time: 12 mins
• Total Time: 27 mins
• Yield: 6 1x

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Ingredients

• 4 Cups Strawberries, sliced
• 1/2 Cup Sugar
• 1/3 Cup Shortening
• 2 Cups All-Purpose Flour
• 2 Tablespoons Sugar
• 3 Teaspoons Baking Powder
• 1 Teaspoon Salt
• 3/4 Cup Silk Almondmilk
• Whipped Cream, if desired. (See dairy-free recipe below)

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Instructions

1. Mix strawberries and 1/2 cup sugar. Let stand about 1 hour so strawberries will become juicy.
2. Heat oven to 450.
3. Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
4. Stir in Silk Almondmilk until just blended.
5. Place dough on lightly floured suface.
6. Gently smooth into a ball.
7. Knead 20 to 25 times.
8. Roll or pat 1/2 inch thick.
9. Cut with floured cookie cutter (we like to use butterflies).
10. Place about 1 inch apart on an ungreased cookie sheet.
11. Bake 10 to 12 minutes or until golden brown.
12. Split shortcakes in half while hot.
13. Fill with strawberries; replace tops.
14. Top with strawberries and dairy-free whipped cream.

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Dairy-Free Whipped Cream Recipe

This dairy-free whipped cream will leave you thinking you’re eating the real thing!

Ingredients
½ cup Silk Almondmilk
½ cup vegetable oil
½ tsp vanilla extract
1 tablespoon powdered sugar
¼ tsp xantham gum or 1 egg white (xantham gum is preferable if you have it available)

Directions
Whip all of the ingredients with beaters – or toss them in a blender and blend for 1 minute.

Refrigerate for at least 30 minutes before serving.

Enjoy!