Strawberry Shortcake
Not only is this a simple and fast dessert for the allergy sensitive sweet tooth, but it is also guilt free! Made without milk, eggs, wheat, or corn! Little fingers will love to assemble this treat, and they won’t be long polishing it off either!
Ingredients:
2 scoops frozen Rice Dream Rice Cream (non-dairy)
3 thinly sliced fresh strawberries
2 slices of frozen gluten-free bread (your favorite variety, store bought)
Directions:
While the bread is still frozen cut the crust off of all four sides. The bread I used is made with yeast, but a yeast-free bread would work just as well as long as you cut while frozen. The ideal variety would be a little sweet, soft, and crumbly at room temperature. Set aside for a few minutes.
Spread the Rice Cream generously on top of the first slice of bread, using a hot knife if necessary. Rice Cream should be firm but soft. Apply a layer of strawberries. Add second slice of bread and press down firmly and slowly to avoid slippage. Top with a spiral tower of strawberries by fixing each slice to the tip of a toothpick then affixing it atop the cake. Now you are ready to eat and enjoy!
Possible Variations:
If you don’t have any GF bread in the house you could use a GF waffle such as Van’s Waffles. This is also a good way to use up extra uneaten GF pancakes. Just pop them in a ziplock and throw them in the freezer until you are ready to make some shortcake.
You can also use coconut milk (not Thai Kitchen, and not lite) and whip it. It will hold the “whip” better if you stabilize it with gelatin, if you can have that. Read standard cookbooks for instructions on stablizing whipped cream.