Strawberry Shortcake with Vegan Whipped Topping

• 4 cups fresh strawberries
• 3 tablespoons granulated sugar
• 2 cups Basic Gluten-Free Flour Mix (page 19)
• 1/2 teaspoon xanthan gum
• 4 teaspoons double-acting baking powder
• 1/2 teaspoon salt
• Pinch of ground nutmeg
• 1/2 cup dairy-free, soy-free vegetable shortening
• 3/4 cup plus 2 tablespoons rice milk
• 1 recipe Vegan Whipped Topping (recipe follows)
• 2 tablespoons cornstarch
• 1/2 cup rice milk
• 1/2 cup dairy-free, soy-free vegetable shortening
• 1/2 cup caster sugar (very fine)
• 1/2 teaspoon pure vanilla extract
• (makes 1 1/2 cups)

1. Preheat the oven to 425F.
2. Line a baking sheet with parchment paper.
3. Select 6 of the prettiest strawberries and set aside.
4. Gently crush the remaining strawberries and toss with 2 tablespoons of the sugar.
5. Set aside.
6. Whisk together the flour mix, xanthan gum, baking powder, salt, remaining 1 tablespoon sugar, and nutmeg in a large bowl.
7. Add 1/4 cup of the vegetable shortening and cut in with a pastry blender, two knives, or just use your fingers.
8. Make a well in the center and pour in 3/4 cup of the rice milk.
9. Stir with a wooden spoon, scraping up any crumbs from the bottom of the bowl.
10. Drizzle the remaining 2 tablespoons rice milk into the dough and work in, until the dough holds together.
11. Turn out the dough onto a floured board and divide in half.
12. Pat or roll out into two 8-inch rounds.
13. Slide a frosting spatula under each round to loosen them from the board.
14. Carefully transfer the first round to the parchment-lined baking sheet.
15. Warm 2 tablespoons of the remaining shortening until soft enough to spread easily (I give it 30 seconds in the microwave) and brush over the top of the first round.
16. Top with the second round and bake in the center of the oven for 12 minutes, or until lightly golden.
17. Remove from the oven and use a frosting spatula to gently separate the layers, sliding it between them all the way around.
18. Split the two layers.
19. Transfer the bottom layer to a serving plate or cake stand.
20. Spread the bottom layer of the shortcake with the remaining 2 tablespoons of shortening.
21. Warm the crushed berries slightly.
22. Spoon half over the bottom layer of shortcake, cover with the top layer, and spoon the remaining berries over the top.
23. Line the outer rim of the cake with the reserved whole strawberries.
24. Fill the center with the Vegan Whipped Topping (I pipe it on in a swirling pattern, but you could just as easily spoon it).
25. This shortcake is best eaten immediately.
26. Whisk together the cornstarch and rice milk in a small heavy saucepan until smooth, being sure to whisk out any lumps.
27. Bring to just below a simmer (a scald) over medium-low heat, stirring continuously with a wooden spoon, until it thickens (this happens very quickly, in about 1 minute or less).
28. Remove from the heat and stir vigorously until smooth.
29. Set aside to cool.
30. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and caster sugar on medium speed for 3 minutes, then add the vanilla.
31. Continue to beat while adding the cooled rice milk mixture, until fully incorporated, about 1 minute, stopping to scrape down the sides as necessary.
32. Beat for 2 to 3 more minutes, or until light and fluffy, making sure youve whipped out any lumps.
33. Serve at room temperature (it solidifies when chilled).

fresh strawberries, granulated sugar, flour, xanthan gum, doubleacting baking powder, salt, ground nutmeg, vegetable shortening, rice milk, cornstarch, rice milk, vegetable shortening, caster sugar, vanilla

Taken from www.epicurious.com/recipes/food/views/strawberry-shortcake-with-vegan-whipped-topping-379131 (may not work)