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Vickys Strawberry Shortcakes, GF DF EF SF NF
Vickys Strawberry Shortcakes, GF DF EF SF NF

Before you jump to Vickys Strawberry Shortcakes, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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In order to see results, it is definitely not a requirement to drastically alter your eating habits. Even more important than totally altering your diet is simply substituting healthy eating choices whenever you can. Soon enough, you will discover that you actually prefer to eat healthy foods after you have eaten that way for some time. As you stick to your habit of eating healthier foods, you will find that you no longer want to eat the old diet.

As you can see, it is easy to start to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to vickys strawberry shortcakes, gf df ef sf nf recipe. To cook vickys strawberry shortcakes, gf df ef sf nf you need 15 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to prepare Vickys Strawberry Shortcakes, GF DF EF SF NF:
  1. Take 700 g strawberries, hulled and quartered
  2. Provide 70 g granulated sugar
  3. Use 80 ml orange juice
  4. Prepare 2 tsp vanilla extract
  5. Use 1 tsp lemon juice
  6. Take 170 g gluten-free / plain flour
  7. Take 1/8 tsp xanthan gum
  8. Use 3 tbsp granulated sugar
  9. Get 1 tsp baking powder
  10. Use 1/4 tsp bicarb / baking soda
  11. Provide 3 tbsp gold foil Stork block margarine
  12. Get 120 ml light coconut milk
  13. Use 1/2 tsp lemon juice
  14. Take 8 tbsp whipped coconut cream
  15. Use 4 whole strawberries to garnish
Steps to make Vickys Strawberry Shortcakes, GF DF EF SF NF:
  1. Combine 200g of the halved strawberries, the sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher or fork
  2. Stir in the remaining halved strawberries, cover and chill
  3. Preheat the oven to gas 7 / 210C / 425F and line a baking tray with parchment paper
  4. Mix the flour, xanthan gum if using, sugar, baking powder and baking soda in a bowl, then cut in the margarine with a pastry cutter or a fork until the mixture resembles crumbs
  5. Add the lemon juice to the coconut milk then pour into the crumb mixture and stir in
  6. Turn the sticky dough out onto a lightly floured surface (a square of parchment paper is ideal), dust your hands with extra flour and put the dough onto the baking tray
  7. Pat it out into a rough rectangle around 9"x 9"
  8. Cut dough into 9 squares and spread the squares out a little bit. Bake for 12 - 15 minutes
  9. Let cool on a wire rack
  10. Put 4 shortcakes onto dessert plates
  11. Spoon 4 tablespoons of the chilled strawberry mixture over each then add 1 tablespoon of whipped coconut cream on top
  12. Put another shortcake on of each then repeat the strawberries & cream step
  13. Slice the fresh strawberry and fan out to place on top as a pretty garnish
  14. The remaining shortcake square is the cooks treat!

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