Blue Diamond Almond Facts March-April 2022

Gluten-free Strawberry Shortcakes Prep Time: 32 minutes Cook Time: 32 minutes Difficulty: Easy Servings: 4

Ingredients • 2 cups Blue Diamond Almond Flour

Directions 1. Preheat oven to 350°F. Line a baking sheet with parchment. 2. Combine flour, 1 tablespoon sugar, salt and baking powder in a bowl. Add butter and cut in using 2 knives or a pastry blender until the butter is pea-sized. Add egg and egg white to flour mixture and stir with a fork just until combined. Stir in ice water, 1 teaspoon at a time, just until dough forms. 3. Turn dough onto prepared baking sheet and pat into an 8” disk. Sprinkle the top with 1 tablespoon sugar; press lightly. Bake at 350°F for 12 minutes or until set in the middle and browned on the edges. Transfer on parchment from baking sheet to a wire rack. Cool to room temperature. 4. Combine strawberries and the remaining tablespoon sugar in a bowl; let stand 15 minutes. Slice shortcake into 8 wedges. Top each with whipped cream and strawberries. Layer with second piece of shortbread and top with more cream and berries. Serve immediately.

• 3 tablespoons sugar, divided •  teaspoon baking powder • 1/8 teaspoon salt • 6 tablespoons cold butter, cubed • 1 egg, lightly beaten • 1 egg white, lightly beaten • 1 tablespoon ice water • 1 quart strawberries, sliced • 1 cup heavy cream, whipped


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